Coconut Rice Noodles with Shrimp and Mango

Menu: Coconut Rice Noodles with Shrimp and Mango; Sauteed Broccoli with Garlic and Soy Sauce

Lessons learned:

1. I don't usually saute broccoli, but I will be doing it often from now on.  Tonight's was perfect.
2. Don't forget to shake the can of coconut milk before you open it!

Last time I made this, I didn't even finish my portion.  The only thing I could taste was watered down noodles.  But tonight I gave it another shot, and I think everyone is glad I did.  Even Sophie ate a varied dinner: mangoes, "naked nuggets" (Quorn tenders), carrots, and broccoli.

I was good and cooked the broccoli first.  I don't know why I never saute broccoli, but I gave it a try tonight with peanut oil over medium-high heat.  After the broccoli had cooked for two or three minutes, I added some minced garlic and a couple splashes of soy sauce.  I let it cook for another two or three minutes, then decided it needed about 1/3 cup of water.  As soon as that boiled off, they were still just slightly crunchy -- perfect.

Coconut Rice Noodles with Shrimp and Mango

8 ounces rice noodles, medium thickness
1/2 pound shrimp, peeled (deveining is good, too... I forgot tonight and we didn't notice)
More protein for kids, if needed
2 tablespoons peanut oil, plus more as needed
1 tablespoon minced pickled ginger
4 garlic cloves, sliced
1/2 cup chopped or shredded carrots, your preference
3 tablespoons fish sauce
1 tablespoon sugar
3/4 cup coconut milk, or maybe a little more if you like
1 mango, cubed
Crushed red pepper to taste

Break the noodles (wrapping them in a dishcloth is helpful) and cover them with hot tap water.  Let them soak for about 25 minutes, not much longer or they'll get waterlogged.  Meanwhile, heat the oil in a large frying pan over high heat.  Prep the shrimp as needed and add it to the pan, letting it cook without stirring too much.  (Note: I now add Quorn tenders to many meals with shrimp so my kids get some protein and I can still say it's from the same meal.  I also happened to have some egg whites in my fridge, and I decided to use it with some cornstarch to coat the shrimp.  I don't think this recipe needs the egg, but if it just happens to be convenient for you, it works well.)  Cook the shrimp until it's pink on both sides, then take them out and put them aside.

Lower the heat under the pan to medium-high and add more oil if necessary (it probably is).  Add the ginger, garlic, and carrots and stir-fry them for about 30 seconds.  Then add the fish sauce and sugar and combine them evenly with the other items in the pan.  Add the noodles, which should still be just slightly stiff and starchy.  Pour the coconut milk over the noodles, then stir them continuously to ensure that they absorb the flavors in the pan evenly.  Add the shrimp back to the noodles and stir in the mango, too.  Sprinkle with red pepper and you're done!

This serves two adults and two kids pretty well.  John and I both had small second servings, as we usually do.