Ingredients
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½ package cellophane noodles (also called bean thread noodles)
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1 tablespoon cornstarch
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1 cup light coconut milk
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1 tablespoon vegetable or canola oil
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1 small onion, diced
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1 red bell pepper, diced
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1 garlic clove, minced
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2 teaspoons fresh ginger, minced
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2 scallions, chopped
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2 teaspoons kosher salt
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1 teaspoon curry powder
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1 pound medium shrimp, shelled and deveined
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1 tablespoon lime juice
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1 tablespoon chopped cilantro
Instructions
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Cook the noodles. Prepare the cellophane noodles according to the package directions. Drain and rinse under cold water to stop the cooking. Set aside.
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Prepare the coconut sauce. In a bowl, whisk together the cornstarch and coconut milk until smooth. Set aside.
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Sauté the onion. Heat the vegetable or canola oil in a wok or large sauté pan over medium heat. Add the diced onion and cook for 2–3 minutes.
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Add the vegetables and seasonings. Stir in the red bell pepper, garlic, ginger, scallions, salt, and curry powder. Sauté for another 2–3 minutes.
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Cook the shrimp. Add the shrimp and cook for 3–4 minutes, stirring continuously, until they turn pink and opaque.
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Thicken the sauce. Create a well in the center of the pan. Pour in the coconut milk mixture, lime juice, and cilantro. Cook for about 30 seconds, or until the sauce begins to thicken.
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Combine everything. Stir the shrimp and vegetables into the sauce. Add the drained noodles and toss for about 1 minute, until coated and heated through.
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Serve. Divide the noodles among bowls and enjoy warm.
Notes
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Prevent noodle sticking: Rinse the cooked noodles under cold water and drain well before adding them to the sauce.
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Whisk the sauce thoroughly: Make sure the cornstarch dissolves completely in the coconut milk to avoid lumps.
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Keep the shrimp tender: Stir continuously and avoid cooking longer than needed once the shrimp are opaque.
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Thicken gradually: The coconut sauce will continue to thicken as it heats. Add the noodles once it begins coating the spoon.
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Taste before serving: The recipe includes 2 teaspoons of kosher salt. Adjust to taste, especially if using a different curry powder or salt brand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Asian
