Noodles and Company Bangkok Curry

Ingredients

• 1 lb rice noodles
• 1 cup broccoli, cut into florets
• 1 cup carrots, matchstick or julienne cut
• 1/2 cup scallions, cut on the bias
• 1/2 cup red peppers, matchstick or julienne cut
• 1 cup fresh sliced mushrooms
• 1 tablespoon fresh ginger, peeled & chopped
• 1 tablespoon Thai curry paste, (red or green)
• 1 tablespoon canola oil
• 1 can “lite”coconut milk
• 1 tablespoon soy sauce
• 1/2 cup sweet chili sauce
• 1 teaspoon black sesame seeds
• 24 shrimp (Omit for vegetarian)

Directions

Soak noodles in lukewarm water for 30 minutes.

1. Drain and cool in ice water then drain, let rest and toss with oil.
2. Blanch broccoli & carrots in boiling water for 1 minute.
3. Drain, cool down in ice water, drain and set aside.

Place large sauté pan over high heat.

1. Add canola oil and sauté mushrooms until lightly golden.

Add shrimp, coconut milk and Thai curry paste.

1. Add carrots, broccoli, peppers, scallions, ginger, sweet chili sauce, sweet soy, and noodles to pan in that order.
2. Toss once or twice to coat all ingredients well with sauce.
3. Place on platter and sprinkle with black sesame seeds.