Coconut Shrimp Noodles
64
- Prep Time15 min
- Total Time20 min
- Makes4 servings
(Photo: Carmen Cheung)
Saucy coconut noodles make a warm and slurp-worthy dinner on an early autumn night.
Ingredients
200g rice noodles
1 cup light coconut milk
1 tsp lime zest
1/4 cup lime juice, (about 2 limes)
2 tbsp packed brown sugar
4 tsp fish sauce
3/4 tsp hot pepper flakes
1 tsp canola oil
1/2 red onion, sliced
300g frozen large shrimp, thawed and peeled
3 cups snow peas, trimmed
1/4 cup thinly sliced basil
Instructions
1. Bring 6 cups water to a boil in a large pot. Add noodles, then remove from heat and let stand, stirring occasionally, until just tender, 7 to 9 min. Drain well. Meanwhile, in a small bowl, whisk coconut milk with lime zest and juice, brown sugar, fish sauce and hot pepper flakes.
2. Heat a large non-stick frying pan over medium-high. Add oil, then onion. Cook until almost softened, 3 min. Add shrimp and cook until it turns pink, 2 to 3 min. Add snow peas, coconut milk mixture and noodles. Cook until noodles are heated through, 1 to 2 min. Remove from heat and stir in basil.
Nutrition (per serving)
Calories 390, Protein 21g, Carbohydrates 59g, Fat 6g, Fibre 4g, Sodium 983mg.
Excellent source of B12. Excellent source of niacin. Excellent source of folate. Excellent source of zinc.
Kitchen Tips Look for rice noodles that are about 1/4 in. wide.
For a sustainable option, look for shrimp with the Ocean Wise or Marine Stewardship Council label.
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