Comforting Curry Noodle Bowls

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  Rice Noodles, Dry(227g)
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  Shrimp(454g)
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  Kosher salt and freshly-cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  Carrots
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  Garlic(240g)
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  Thai red curry paste(45g)
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  Coconut Milk, Full-Fat, Canned
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  2 cups chicken or vegetable or seafood stock
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  Ginger, Fresh Root(3g)
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  Thai Chili Pepper
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  Toppings: Chopped Fresh Cilantro, Thinly-Sliced Red Onions

Instructions

1. 1Cook the rice noodles according to package directions over medium-high heat. Drain and rinse with cold water, then set aside.
2. 2Pat the raw shrimp dry with paper towels and season both sides with salt and pepper.
3. 3Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the shrimp and cook 1–2 minutes per side until pink and opaque throughout. Remove with a slotted spoon and set aside.
4. 4Add the remaining 1 tablespoon olive oil to the pot. Add the sliced onion, bell pepper, and carrots, and sauté over medium-high heat for 6–8 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and ginger, and sauté for 1–2 minutes more until fragrant.
5. 5Stir in the Thai red curry paste, then add the coconut milk. Bring to a simmer over medium heat and cook for 5–10 minutes, stirring occasionally. Add the fresh Thai chili pepper if using. Taste and adjust seasoning with salt, pepper, and additional curry paste as needed.
6. 6Add the cooked noodles to the pot and stir to combine with the curry sauce. Cook over medium heat for 1–2 minutes until heated through.
7. 7Divide the noodle mixture evenly into 6 airtight containers while hot. Top each with the cooked shrimp.
8. 8Store in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.