Thai Coconut Shrimp with Soba Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE May/June 10 Ingredients:
120 g dry soba noodles |
180 g (2 cups) broccoli florets |
160 g (2/3 cup) coconut milk |
16 g (1 tbsp) tomato paste |
50 g (3 tbsp) peanut butter |
1 tsp ginger, ground |
4 cloves garlic, minced |
1/4 tsp red pepper flakes |
2 tbsp (1/2 lime) lime juice |
220 g (1) red bell pepper, sliced into thin strips |
250 g (1 cup) bean sprouts |
400 g raw shrimp, peeled and deveined and rinsed under cold running water |
Directions:
1. Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package instructions, then rinse with hot water to ensure pasta doesn't get sticky when left to stand. Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn the heat down to low and simmer for 5 minutes. Drain and set aside.
2. Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. use a fork or whisk to thoroughly combine.
3. Simmer coconut mixture, bell pepper and bean sprouts ina nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook another 2 minutes, then flip over and continue to cook for a final minute
4. Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.
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