Lemongrass Coconut Noodles with Shrimp

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  9 oz Rice Noodles, Dry
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  1 lbs Shrimp
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  fine sea salt and freshly-cracked black pepper
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  3 tbsp Olive oil

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

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  8 oz Mushrooms, Shiitake
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  1 Carrots(61g)
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  4 Garlic(12g)
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  1 cup Basil, Thai, Fresh
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  2 Lemongrass, Fresh(60g)
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  15 oz Coconut Milk, Full-Fat, Canned
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  2 Ginger, Fresh Root(170g)
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  1 tbsp Brown sugar
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  2 tbsp Lime Juice, Fresh
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  1 tbsp Fish sauce

Instructions

1. 1Peel and discard the outer layer of the lemongrass stalks, slice off and discard the ends, then roughly chop the remaining stalks into 1/2-inch pieces. Combine the lemongrass, coconut milk, ginger, brown sugar, and lime juice in a medium saucepan. Heat over medium heat until the mixture almost reaches a simmer—about 3–5 minutes. Reduce heat to low, cover, and continue cooking for 15–18 minutes, stirring occasionally, until fragrant and infused. Do not allow a full boil.
2. 2While the sauce infuses, cook the rice noodles according to package instructions until just barely al dente—typically 4–6 minutes. Drain in a strainer and rinse with cold water until room temperature. Toss with a light drizzle of olive oil to prevent sticking and set aside.
3. 3Season the shrimp on both sides with salt and pepper, then set aside.
4. 4Heat 2 tablespoons of olive oil in a large non-stick sauté pan over medium-high heat. Add the mushrooms and sauté for 4–5 minutes, stirring occasionally, until golden and tender. Add the carrots and sauté for 2–3 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring frequently, until fragrant.
5. 5Push the vegetables to one side of the pan and add the remaining 1 tablespoon of olive oil to the empty space. Add the shrimp and sauté for 2–3 minutes over medium-high heat, flipping occasionally, until pink and opaque with an internal temperature of 165°F.
6. 6Strain the sauce through a fine-mesh strainer to remove lemongrass and ginger solids. Discard solids and return sauce to the pan with the shrimp and vegetables. Stir in the fish sauce and taste for seasoning.
7. 7Add the cooked noodles and Thai basil to the pan and toss everything together over medium heat for 1–2 minutes until evenly combined and heated through.
8. 8Divide the noodle mixture evenly into 3 airtight containers while hot. Cool to room temperature before sealing and refrigerating. Reheat gently in a pan with a splash of water before serving.