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Pan-Fried Noodles with Coconut Shrimp and Vegetables
Ingredients
  • 1 lb. Hong Kong-style pan-fry noodles
  • Vegetable oil (for frying; about 3 cups), plus 1 Tbsp.
  • 1 medium shallot, thinly sliced
  • 2 scallions, white and pale green and dark green parts separated, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 Tbsp. red curry paste
  • 1 13.5-oz. can unsweetened coconut milk
  • 5 baby bok choy, halved
  • 5 oz. shimeji mushrooms, trimmed
  • 4 oz. sugar snap peas (about 1 cup), strings removed
  • 1 lb. medium shrimp, peeled, deveined
  • Juice of ½ lime
  • 1 Tbsp. fish sauce
Steps
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