Thai Curry Cellophane Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 71
- Sodium
- 341
- Total: 25 min
- Active: 25 min
Ingredients
Half an 8.8-ounce package cellophane noodles (aka bean thread noodles)
1 tablespoon cornstarch
1 cup light coconut milk
1 tablespoon vegetable or canola oil
1 small onion, diced
1 red bell pepper, diced
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 scallions, chopped
2 teaspoons kosher salt
1 teaspoon curry powder
1 pound medium shrimp, shelled and deveined
1 tablespoon lime juice
1 tablespoon chopped cilantro
Directions
- Cook the noodles according to package directions. Drain and rinse under cold water.
- Combine the cornstarch and coconut milk in a bowl and set aside.
- Heat the oil in a wok or large saute pan over medium heat. Add the onions and saute until softened, 2 to 3 minutes. Add the red bell pepper, garlic, ginger, scallions, salt and curry powder and saute until starting to soften, another 2 to 3 minutes. Add the shrimp and cook until cooked through and pink, 3 to 4 minutes, continuously stirring.
- Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro and heat until the mixture starts to thicken up, about 30 seconds. Then, stir to coat all the ingredients. Add the drained noodles and stir until the noodles are coated with the sauce and heated through, about another minute. Serve.