Spicy Shrimp (or Chicken) with Udon Noodles2 pounds large shrimp, peeled and deveined or chicken chunks1 teaspoon grated lime rind 3 tablespoons fresh lime juice 3 tablespoons low-sodium soy sauce 3 tablespoons red curry paste 3 tablespoons brown sugar 1 tablespoon chili oil or vegetable oil 1-1/2 cups (2 x 1/4-inch) julienne-cut red bell pepper 1/2 cup thinly sliced green onions 1/3 cup minced fresh cilantro 1 cup fresh bean sprouts (about 2 ounces) 6 cups cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked) Cooking spray 6 tablespoons chopped peanuts Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside. Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes. Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; saute 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. To Freeze: Freeze in freezer safe container. To Reheat: Heat in microwave until hot. |