| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood, Eggs | Asian | Eastwest | 3 | servings |
INGREDIENTS
| 1/2 | c | Tropical Asian Curry Paste; see * Note |
| 2 | tb | Coconut milk |
| 2 | tb | Fresh lime juice |
| 2 | tb | 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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