Stir-fried Noodles with Shrimp and Coconut Milk

 Stir-fried Noodles with Shrimp and Coconut Milk

Ingredients:

250g noodles (rice, udon, or yellow, depending on your preference)

300g peeled shrimp

1 medium onion, chopped

2 cloves garlic, minced

1 small piece of grated fresh ginger (about 1 tsp)

1 red bell pepper, cut into thin strips

200ml coconut milk

2 tbsp soy sauce

1 tbsp sesame oil (or vegetable oil)

1 tsp sugar (or honey)

1 fresh red chili, finely chopped (optional)

Juice of 1/2 lime

Fresh cilantro, for garnish

Salt and pepper

Preparation:

Cook the noodles according to the package instructions, then drain and set aside.

Heat the oil in a wok or large skillet over medium-high heat.

Sauté the garlic, onion, and ginger for 2-3 minutes until fragrant.

Add the shrimp and stir-fry for 3-4 minutes, until pink.

Add the bell pepper and cook for another 2 minutes.

Stir in the coconut milk, soy sauce, and sugar. Stir and simmer for 2-3 minutes, until the sauce thickens slightly.

Stir in the cooked noodles, tossing well to coat. Add the lime juice and chili pepper, if using.

Adjust the seasoning with salt and pepper.

Serve hot, garnished with fresh cilantro.

Suggestions:

You can add vegetables such as snow peas, julienned carrots, or mushrooms for more color and texture.

Substitute chicken or tofu for the shrimp for a change.