Description
Sweet Curried Noodles + Shrimp and Roasted Vegetables – a delicious and easy weeknight dinner idea! Makes great leftovers!
Ingredients
Scale
- 2 Tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 1 Tablespoon finely chopped fresh ginger
- 1 Tablespoon chopped garlic
- 1 Teaspoon sesame oil
- 1 can coconut milk
- 3 Tablespoons red curry paste
- 1 1/2 Tablespoons roasted red chili paste
- 1 Tablespoon soy sauce
- 3 Tablespoons sugar
- 12–16 large pre-cooked shrimp
- 2 cups broccoli, cut into bite-sized pieces
- 1 cup red pepper, cut into 1 inch strips
- 2 cups of white mushrooms, sliced
- 2 cups yellow onion, cut into 1 inch strips
- 1 1/2 cup purple cabbage, cut into bite-sized pieces
- 3–4 Tablespoons olive oil
- 2 Teaspoons kosher salt
- 1 package rice noodles (4oz)
- sesame seeds for garnish
Instructions
- In large skillet, heat oil on medium-high.
- Add 1/2 cup finely chopped onion, ginger, garlic and sesame oil.
- Let onions sweat, cooking for 10 minutes until they become translucent.
- Add coconut milk, red curry paste, roasted red chili paste, sugar and soy sauce.
- Mix thoroughly and let simmer, uncovered.
- Preheat oven to 350.
- Cover a cookie sheet with foil and spray with non-stick.
- In large mixing bowl, combine broccoli, red pepper, mushrooms, onion and cabbage and add olive oil and salt; Mix well and spread out on cookie sheet.
- Move oven rack to the second from the top and broil the vegetables on low for 15 minutes, mixing them halfway through, or until broccoli starts to char slightly.
- While the vegetables are cooking, cook rice noodles according to package.
- Additionally, in medium skillet add 2 Tablespoon olive oil on medium heat. Add shrimp and sprinkle with kosher salt. Flip after 2-3 minutes.
- Serving:
- In each bowl, add desired amount of noodles, 4-5 shrimp, and about 1/2 cup of vegetables. Pour desired amount of sauce over and sprinkle with sesame seeds.