This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he's even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.
Ingredients
- 1 large onion - cut into large pieces
- 2 tablespoons vegetable oil
- 1 small jalapeño - seeds removed if desired, coarsely chopped
- 3 garlic cloves
- 1 ½ pounds small shrimp - peeled, deveined
- 1 tablespoon curry powder
- 1 tablespoon gochugaru - Korean red pepper powder
- 2 teaspoons peeled ginger - finely grated
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 12 ounces wide rice noodles
- 1 teaspoon lemon zest - finely grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon lime zest - finely grated
- 2 tablespoons fresh lime juice
- Chili oil - (for serving)
- fresh basil leaves - (for serving)
- scallions - sliced, (for serving)
Instructions
Cook the onions:
- Finely chop the onion in a food processor.
- Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes.
Prepare the aromatics and shrimp:
- Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl.
- Pulse shrimp in processor until coarsely ground; set aside.
Cook the aromatics and shrimp:
- Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute.
- Add tomato paste and cook, stirring, until the paste is slightly darkened, about 3 minutes.
- Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
Make the sauce:
- Sprinkle flour over mixture and cook, stirring, until flour is no longer visible.
- Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.
Finish and serve:
- Meanwhile, cook noodles according to package directions; drain.
- Add to sauce, tossing to coat.
- Remove from heat; stir in citrus zest and juice.
- Drizzle with chili oil and top with basil and scallions.
Nutrition
Calories: 659kcalCarbohydrates: 84gProtein: 44gFat: 16gSaturated Fat: 7gCholesterol: 429mgSodium: 1615mgPotassium: 542mgFiber: 3gSugar: 3gVitamin A: 808IUVitamin C: 23mgCalcium: 301mgIron: 6mg