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Pan-Fried Noodles With Coconut Shrimp and Vegetables
Crispy Hong Kong–style pan-fried noodles make an excellent canvas for shrimp and vegetables cooked in a flavorful red curry sauce.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●dutch oven
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
Spread 1 lb. Hong Kong–style pan-fry noodles flat on a plate and form into a round.
2
Pour vegetable oil into a large skillet to come 1" up the sides. Heat over medium-high until shimmering. Gently slide noodles into oil and cook, wiggling them around to separate any that are stuck (this helps them cook into a crisp nest), until golden and crisp around the edges, 6–⏱️ 8 minutes. Using tongs, turn noodles over (turn away from you to avoid splatters) and cook on reverse side until center of nest is golden, about ⏱️ 2 minutes. Transfer to paper towels to drain.
Vegetable oil (for frying; about 3 cups), plus 1 Tbsp.
3
Heat remaining 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Cook 1 medium shallot, thinly sliced, 2 scallions, white and pale green parts, thinly sliced, 4 garlic cloves, finely chopped, and 3 Tbsp. red curry paste, stirring often with a wooden spoon and scraping bottom of pot, until aromatics are softened and fragrant, about ⏱️ 4 minutes. Stir in one 13.5-oz. can unsweetened coconut milk and bring to a simmer. Add 5 baby bok choy, halved, 5 oz. shimeji mushrooms, trimmed, and 4 oz. sugar snap peas (about 1 cup), strings removed, and cook, stirring occasionally, until vegetables are bright green and mushrooms are tender, about ⏱️ 5 minutes. Add 1 lb. medium shrimp, peeled, deveined, and cook, stirring occasionally, until shrimp are opaque throughout, about ⏱️ 4 minutes. Remove from heat and stir in juice of ½ lime and 1 Tbsp. fish sauce.
Vegetable oil (for frying; about 3 cups), plus 1 Tbsp.medium shallot, thinly sliced1. red curry paste3 Tbsp13.5-oz. can unsweetened coconut milk1baby bok choy, halved5. shimeji mushrooms, trimmed5 oz. sugar snap peas (about 1 cup), strings removed4 oz. medium shrimp, peeled, deveined1 lbJuice of ½ lime. fish sauce1 Tbsp
4
Transfer noodles to a large platter. Ladle stir-fry over. Top with dark green scallion parts, thinly sliced.
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