Sunday, January 18, 2009

chili shrimp with garlic noodles

chili shrimp

7 oz cooked, shelled and deveined jumbo shrimp
4 TBS sweet chili dipping sauce
4 TBS peanut or vegetable oil
4 scallions chopped
2 oz snow peas, trimmed and halved diagonally
1 TBS red curry paste
1 can coconut milk
2 oz canned drained bamboo shoots
1/3 c. fresh bean sprouts

garlic noodles

4 oz dried medium egg noodles
2 garlic cloves, crushed
handful fresh cilantro, chopped

toss the shrimp with the chili sauce in a bowl. cover and set aside.

heat half the oil in a preheated wok. add the scallions and snow peas, then stir-fry over medium-high heat for 2-3 minutes. add the curry paste and stir well. pour in the coconut milk and bring gently to a boil, stirring occasionally. add the bamboo shoots and bean sprouts and cook, stirring for 1 minute. stir in the shrimp and chili sauce, then reduce the ehat and simmer for 1-2 minutes, or until just heated through.

meanwhile for the noodles, cook in a pan of lightly salted boiling water for 4-5 minutes until just tender, or according to the package directions. drain and return to the pan

heat the remaining oil in a small nonstick skillet, then add the garlic and stir fry over high heat for 30 seconds. add to the drained noodles with half the cilantro and toss until well mixed.

transfer garlic noodles to serving bowls and top with the chili shrimp mixture. serve immediately with remaining cilantro