Ingredients
120 g dry soba noodles
180 g (2 cups) broccoli florets
160 g (2/3 cup) coconut milk
16 g (1 tbsp) tomato paste
50 g (3 tbsp) peanut butter
1tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
2 tbsp (1/2 lime) lime juice
220 g (1) red bell pepper, sliced into thin strips
250 g (1 cup) bean sprouts
400 g raw shrimp, peeled and deveined and rinsed under cold running water
Directions
Bring 2 medium pots of water to a boil over high heat.
In 1 pot, cook pasta according to package instructions, then rinse with hot water to ensure pasta doesn't get sticky when left to stand.
Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn the heat down to low and simmer for 5 minutes. Drain and set aside.
Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice.
use a fork or whisk to thoroughly combine.
Simmer coconut mixture, bell pepper and bean sprouts ina nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping.
Add shrimp and cook another 2 minutes, then flip over and continue to cook for a final minute
Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.
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