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Ingredientes
- 1/2 c. Tropical Asian Curry Paste see * Note
- 2 Tbsp. Coconut lowfat milk
- 2 Tbsp. Fresh lime juice
- 2 Tbsp. Fish sauce
- 1/2 lb Rock shrimp rinsed, liquid removed
- 1/2 lb Shanghai egg noodles blanched, refreshed
- 1 c. Minced garlic chives
- 1 c. Bean sprouts
- 1 x Red bell pepper julienned
- 2 x Bok choy heads julienned
- 1 c. Snow peas or possibly snap peas blanched, refreshed
Direcciones
- In a warm wok, add in Tropical Asian Curry Paste, coconut lowfat milk, juice and fish sauce and mix well. Add in shrimp and quickly cook, about 1 minute. Add in noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve warm.
- This recipe yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 3 servings | |
| Calories 214 | |
| Calories from Fat 23 | 11% |
| Total Fat 2.62g | 3% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 944mg | 39% |
| Potassium 286mg | 8% |
| Total Carbs 45.0g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 33.48g | 22% |
| Protein 3.63g | 6% |
