Tuesday, July 3, 2012
Pampered Chef's Spicy Shrimp Noodle Bowl
Spicy Shrimp Noodle Bowl 5 oz uncooked rice noodles 8 oz uncooked large shrimp, peeled and deveined 1/8 tsp plus 1/2 tsp salt, divided 2 Tbsp cornstarch 2 Tbsp vegetable oil 2 tsp grated ginger 1 cup thinly sliced carrots 1 red bell pepper, sliced thin 6 shallots, thinly sliced (or onion) 1 cup lite coconut milk 1 cup chicken broth 2 tsp thai green curry paste 2 Tbsp lime juice 1/4 cup thinly sliced thai basil or basil lime wedges, if desired Directions: 1. Bring water to a boil. Remove from heat and add noodles. Let noodles soak 3-4 minutes or until softened but still slightly firm. Drain and rinse with cold water; set aside. 2. Season shrimp with 1/8 tsp salt; dredge in cornstarch, shaking off excess. Heat oil in saute pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes or until golden brown and crisp, turning once. Remove shrimp from pan; set aside and keep warm. Add gingerroot, carrot, bell pepper and shallots/onions to pan. Cook and stir until vegetables are crisp-tender, about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 Tbsp basil and remaining 1/2 tsp salt; bring to a simmer. 3. Add noodles to simmering sauce mixture; cook 1 minute or just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges if desired.