Shrimp Coconut Chilli Oil Noodles
Equipment
Ingredients
Main
shrimp (peeled, deveined)
200 g
rice noodles (dried)
200 g
coconut milk (full-fat)
200 ml
chilli oil
30 ml
garlic (minced)
3 cloves
ginger (grated)
15 g
soy sauce
15 ml
lime (juiced)
1 piece
green onion (sliced)
2 piece
sesame oil
10 ml
Instructions
Prepare ingredients
Mince garlic, grate ginger, and slice green onions.
Cook noodles
Cook rice noodles according to package instructions until just tender.
Sauté aromatics
Heat sesame oil and sauté garlic and ginger until fragrant.
Cook shrimp
Add shrimp and cook until pink and just cooked through.
Add coconut milk
Pour in coconut milk and chilli oil, then stir to combine.
Season sauce
Add soy sauce and lime juice, then taste and adjust seasoning.
Combine noodles
Add cooked noodles to the sauce and toss until well coated.
Serve
Divide between bowls, garnish with green onions and extra chilli oil if desired.
Original recipe
Storage
Best consumed fresh. Leftovers may become dry; add splash of water or coconut milk when reheating.
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