Spicy Shrimp Noodle Bowl
The crispy golden crust on the shrimp is achieved by coating in cornstarch and browning quickly in oil.
- 5 ounces uncooked rice noodles
- 8 ounces uncooked large shrimp (26-30 per pound), peeled and deveined
- 1/8 teaspoon plus 1/2 teaspoon salt, divided
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon finely grated fresh gingerroot
- 1/2 cup thinly sliced carrot
- 1/2 red bell pepper, cut into julienne strips
- 3 shallots, thinly sliced
- 1/2 cup lite coconut milk
- 1/2 cup chicken broth
- 3/4-1 teaspoon Thai green curry paste
- 1 tablespoon lime juice
- 1/4 cup thinly sliced Thai basil or cilantro, divided
- Lime wedges
Bring water to a boil in (3-qt.) Saucepan. Remove from heat and add noodles. Let noodles soak 3-4 minutes or until softened but still slightly firm. Drain and rinse under cold water; set aside.
Season shrimp with 1/8 teaspoon of the salt; dredge in cornstarch, shaking off excess. Heat oil in (10-in.) Sauté Pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes or until golden brown and crisp, turning once. Remove shrimp from pan; set aside and keep warm. Add gingerroot, carrot, bell pepper and shallots to pan. Cook and stir until vegetables are crisp-tender, about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 tablespoons of the basil and remaining 1/2 teaspoon salt; bring to a simmer.
Add noodles to simmering sauce mixture; cook 1 minute or just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges.
- 2 servings
Nutrients per serving:
Calories 630, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 175 mg, Carbohydrate 96 g, Protein 31 g, Sodium 1360 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
3 starch, 3 fruit, 3 medium-fat meat (6 carb)
Rice noodles are delicate and translucent noodles that come in many shapes and sizes. Look for flat noodles, about 1/4 inch wide. Regular linguine or fettuccini, prepared according to package directions, can be substituted for the rice noodles, if desired.
Thai green curry paste is a spicy mixture of green chili peppers, lemongrass, lime, garlic and seasonings. It can be found in jars or plastic tubs in Asian markets or large supermarkets.
Thai basil has lush, deep green leaves, edible purple-tinted flower buds and stems and an anise flavor. Large quantities of Thai basil are typically added to Thai dishes. Italian basil can be substituted for the Thai basil, if desired.