The heat level for this satisfying spicy shrimp noodle bowl is moderate. Red jalapeño peppers tend to be a bit hotter than their green counterparts, so either version can be used here to suit individual tastes and local availability. Also feel free to dial up (or down) the heat by adjusting the amount of pepper and/or curry paste accordingly.
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Spicy Shrimp Noodle Bowls
Ingredients
1 8-ounce package rice noodles
2 Tablespoon sesame oil, divided
2 green onions, sliced thin, white and green parts separated
2-3 large garlic cloves, minced
Sea salt and black pepper, to taste
1-pound raw shrimp, peeled, deveined, and chopped
2 medium carrots, sliced into thin matchsticks
1 medium red bell pepper, sliced into thin matchsticks
1 medium red jalapeño pepper, finely diced*
1½ Tablespoon fresh ginger, minced
1½ Tablespoon red curry paste
1 13.5-ounce can full-fat coconut milk**
1 cup chicken or vegetable broth
¼ cup fresh cilantro, finely chopped
2 Tablespoon fresh lime juice
3 Tablespoon black sesame seeds
1/3 cup roasted peanuts, chopped
1 large lime, cut into 8 wedges
*Can also use green jalapeño pepper, if desired
**Can size can vary slightly among different brands
What you need to do
1.Prepare rice noodles according to package directions just until tender. Do not overcook. Drain, rinse, and set aside.
2.While the water is boiling for the noodles, heat one tablespoon sesame oil in a large wok or non-stick skillet over high heat. Add white parts of the green onion and the garlic to the skillet. Season with salt and black pepper, to taste, and cook, stirring frequently, until golden brown, approximately 1-2 minutes.
3.Add shrimp and season with additional salt and black pepper, if desired, and cook just until the shrimp is cooked through and changes color, approximately 2 minutes. Do not overcook. Transfer the shrimp and the onion-garlic mixture to a rimmed plate and set aside.
4.Drizzle remaining sesame oil into the skillet. Add carrots, red bell pepper, and red jalapeño pepper and cook, stirring frequently, for 2-3 minutes or just until the vegetables start to develop some color.
5.Add the minced ginger and curry paste and continue stir frying the mixture for another 1-2 minutes or until nicely fragrant.
6.Reduce heat to medium-low and stir in the coconut milk and broth. Stir to combine and simmer for 4-5 minutes.
7.Remove from heat and add the cooked rice noodles, the shrimp and onion mixture, and the chopped cilantro to the skillet. Add the fresh lime juice and stir to combine. Taste and season with additional salt and black pepper, if desired. Cover and set aside for 5 minutes or until most of the excess liquid is absorbed.
8.To serve, transfer the shrimp and noodle mixture to individual serving bowls and top each serving with some sliced green onion, black sesame seeds, chopped peanuts, and lime wedges for squeezing.
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