
Ingredients
For the noodles:
- 1 pound fresh thin egg noodles
- 2 cups vegetable broth
- 2 tablespoons Hi-Lo soy sauce
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/4 cup finely diced onion
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1/4 cup creamy peanut butter (natural preferred)
- 1 tablespoon Sriracha
- 1 tablespoon red curry paste
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the shrimp:
- 24 large (21/25) shrimp, peeled and deveined
- 2 tablespoons Hi-Lo Vegetable Oil, divided
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar
- 1 tablespoon fish sauce
- 1 teaspoon red curry paste
- 2 teaspoons Sriracha
- 1/4 cup fresh cilantro, chopped
Directions
- Cook the egg noodles according to the package directions.
- Drain and rinse with cold water. Set aside.
- In a medium sauce pan combine the vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha, and curry paste.
- Whisk over medium heat until the mixture comes to a boil.
- Reduce the heat to a simmer and cook, stirring often, for ten minutes.
- While the sauce simmers begin the shrimp.
- In a deep saute pan heat one tablespoon of the Hi-Lo Vegetable Oil over medium heat until it shimmers.
- Add the shrimp and cook for 30 seconds per side, or until they begin to turn pink and start to curl. Remove from the pan and set aside.
- Add the second tablespoon of oil and when it shimmers add the garlic, ginger and onion.
- Cook until they start to soften and become fragrant, about one minute.
- Add the coconut milk, lime juice, sugar, fish sauce, curry paste, and Sriracha and mix well.
- Bring the mixture to a boil, then reduce the heat to medium-low and cook until the sauce reduces and thickens, about five minutes.
- Add the shrimp back into the sauce and toss to coat.Cook for 30 to 45 seconds, or until the shrimp are cooked through and hot, then turn off the heat.
- Allow to stand for three minutes so the sauce can thicken.
- To finish the peanut sauce raise the heat to medium and bring the sauce back to a boil.
- Add half the cornstarch mixture and whisk until thickened, about one minute
- If you want the sauce thicker add the remaining cornstarch mixture.
- Place the egg noodles in a bowl and pour the sauce over. Toss to coat.
- Garnish with the fresh cilantro. Enjoy!