Yield: 3 servings
Measure | Ingredient |
---|---|
½ cup | Tropical Asian Curry Paste; see * Note |
2 tablespoons | Coconut milk |
2 tablespoons | Fresh lime juice |
2 tablespoons | Fish sauce |
½ pounds | Rock shrimp; rinsed, drained |
½ pounds | Shanghai egg noodles; blanched, refreshed |
1 cup | Chopped garlic chives |
1 cup | Bean sprouts |
1 \N | Red bell pepper; julienned |
2 \N | Bok choy heads; julienned |
1 cup | Snow peas or snap peas; blanched, refreshed |
* Note: See the "Tropical Asian Curry Paste" recipe which is included in this collection.
In a hot wok, add Tropical Asian Curry Paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix.
Check for seasoning and serve hot. This recipe yields 3 to 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-19-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.