Tropical Asain Curry Noodles With Rock Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood, Eggs | Asian | Eastwest | 3 | Servings |
INGREDIENTS
| 1/2 | c | Tropical Asian Curry Paste |
| see * Note | ||
| 2 | T | Coconut milk |
| 2 | T | Fresh lime juice |
| 2 | T | Fish sauce |
| 1/2 | lb | Rock shrimp, rinsed drained |
| 1/2 | lb | Shanghai egg noodles |
| blanched refreshed | ||
| 1 | c | Chopped garlic chives |
| 1 | c | Bean sprouts |
| 1 | Red bell pepper, julienned | |
| 2 | Bok choy heads, julienned | |
| 1 | c | Snow peas or snap peas |
| blanched refreshed |
INSTRUCTIONS
Note: See the "Tropical Asian Curry Paste" recipe which is included in this collection. In a hot wok, add Tropical Asian Curry Paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot. This recipe yields 3 to 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 105.1mg
Potassium: 177.8mg
Carbohydrates: 5.5g
Fiber: 1.4g
Sugar: 3.4g
Protein: 1.6g