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Spicy Shrimp Noodles

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Recipe By Chef Jim Coleman

Chinese take-out can pack a wallop of sodium and fat. It’s easy to make delicious Chinese dishes at home so you know what’s in it. Read the labels on the red curry paste and the fish sauce and adjust the recipe if those brands are high in sodium.


  • 1 pound Chinese egg noodles
  • 1 tablespoon cooking oil
  • 3 shallots, chopped
  • 6 cloves garlic, chopped
  • 1 tablespoon finely chopped hot chili peppers
  • 1-2 tablespoons red curry paste
  • 1 pound medium shrimp, peeled & deveined
  • 1 carrot, cut into thin strips
  • 2 tablespoons fish sauce
  • 1 teaspoons brown sugar
  • 3 scallions, finely sliced
  • ¼ cup chopped cilantro leaves


    1. Cook noodles in boiling water for 2-3 minutes or until just tender; drain. Heat oil in wok; add shallots, garlic, chilies, and curry paste, cooking until just fragrant.
    2. Add the shrimp in several batches and cook for 3-4 minutes each batch.
    3. Place all of the shrimp in the wok and add the carrot, fish sauce, and brown sugar; bring to a boil.
    4. Add noodles and scallions and combine to mix.
    5. Garnish with cilantro leaves.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

1 Response to Spicy Shrimp Noodles

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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December 2014
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