Shrimp And Mussel Thai Noodle Bowl

Recipe Ingredients

1		Low sodium chicken broth
1/2		White onion
1		Fresh peeled ginger - (abt 2")
2		Lemon grass stalks, white part only - cracked open
4		Kaffir lime leaves - fresh or dried
2		Limes - juiced
2 tablespoons	30ml	Thai fish sauce
1		Unsweetened coconut milk - (13 oz)
1 tablespoon	15ml	Thai red curry paste
1		Paprika
		Rice flour - for dredging
1 lb	454g / 16oz	Large shrimp - peeled, deveined
2 tablespoons	30ml	Peanut oil
2		Mussels - steamed
1		Asparagus - tips only
8 oz	227g	Shiitake mushroom caps - sliced
1 lb	454g / 16oz	Fresh Udon noodles
12		Pea tendrils
1/2 cup	20g / 0.7oz	Roughly-chopped mint leaves
1/2 cup	8g / 0.3oz	Roughly-chopped cilantro leaves
1/2 cup	73g / 2.6oz	Chopped cashews
		Daikon sprouts - for garnish

Recipe Instructions

To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.

Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess.

Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables.

Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C01) - from the TV FOOD NETWORK

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