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| 1/2 Tasse | Tropical Asian Curry Paste; see * Note |
| 2 Esslöffel | coconut milk |
| 2 Esslöffel | lime juice fresh |
| 2 Esslöffel | fish sauce |
| 1/2 x ca. 450 g | Rock shrimp; rinsed, drained |
| 1/2 x ca. 450 g | Shanghai egg noodles; blanched, refreshed |
| 1 Tasse | Chopped garlic chives |
| 1 Tasse | Bean sprouts |
| 1 | red bell pepper julienned |
| 2 | Bok choy heads; julienned |
| 1 Tasse | Snow peas or snap peas; blanched, refreshed |
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* Note: See the "Tropical Asian Curry Paste" recipe which is included in this collection.
In a hot wok, add Tropical Asian Curry Paste, coconut milk, juice and fish sauce and mix well. Add shrimp and quickly cook, about 1 minute. Add noodles, chives and vegetables and mix well, being careful not to overmix. Check for seasoning and serve hot. This recipe yields 3 to 4 servings.
Recipe
(Show # Mt-1A15)
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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