Ingredients

The following ingredients have 4 Servings
  • 1 package lo mein noodles (or any other plain pasta)
  • 1 tablespoon olive oil (15 g)
  • 1 onion, finely diced (220 g)
  • 3 cloves garlic, minced (15 g)
  • 1 cup snap peas, trimmed and halved (67 g)
  • 1 1/2 cups shiitake mushrooms, thinly sliced (225 g)
  • 3 tablespoons red curry paste (67 g)
  • 1 (14 oz) can coconut milk
  • juice of 1 lime
  • salt and pepper, to taste
  • 2 tablespoons cilantro, chopped (6 g)
  • 1 tablespoon oil (15 g)
  • 1 pound shrimps, cleaned and deveined (454 g)
  • scallions, as needed for garnish
  • cilantro, as needed for garnish

Instruction

  • Bring a large pot of salted water to a boil. Cook the noodles until tender, about 5-6 minutes. Drain and set aside.
  • Heat the oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the snap peas and mushrooms and saute until beginning to become tender.
  • Add the curry paste and mix in well to disperse. Add the coconut milk and bring the mixture to a simmer. Stir to make sure the curry paste is evenly dispersed. Season with fresh lime juice, salt, and cilantro. Keep warm.
  • In a large saute pan, heat the oil over medium high heat. Season the shrimp with salt and pepper. Saute until pink and cooked through, about 3-5 minutes. Set aside.
  • Add the noodles to the hot curried vegetable mixture. Toss to coat. Serve with finished shrimp, and more scallions and cilantro on top.