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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
To me the best part about this dish is how beautifully the sauce clings to the pasta and shrimp. —Erin Jeanne McDowell
Ingredients
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1
package lo mein noodles (or any other plain pasta)
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1 tablespoon
olive oil (15 g)
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1
onion, finely diced (220 g)
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3
cloves garlic, minced (15 g)
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1
cup snap peas, trimmed and halved (67 g)
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1 1/2 cups
shiitake mushrooms, thinly sliced (225 g)
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3 tablespoons
red curry paste (67 g)
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1
(14 oz) can coconut milk
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juice of 1 lime
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salt and pepper, to taste
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2 tablespoons
cilantro, chopped (6 g)
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1 tablespoon
oil (15 g)
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1 pound
shrimps, cleaned and deveined (454 g)
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scallions, as needed for garnish
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cilantro, as needed for garnish
Directions
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Bring a large pot of salted water to a boil. Cook the noodles until tender, about 5-6 minutes. Drain and set aside.
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Heat the oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the snap peas and mushrooms and saute until beginning to become tender.
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Add the curry paste and mix in well to disperse. Add the coconut milk and bring the mixture to a simmer. Stir to make sure the curry paste is evenly dispersed. Season with fresh lime juice, salt, and cilantro. Keep warm.
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In a large saute pan, heat the oil over medium high heat. Season the shrimp with salt and pepper. Saute until pink and cooked through, about 3-5 minutes. Set aside.
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Add the noodles to the hot curried vegetable mixture. Toss to coat. Serve with finished shrimp, and more scallions and cilantro on top.
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