Stir-Fried Shrimp With Bean Sprouts - cooking recipe

Ingredients

1 bunch of scallions
2 tbsp. corn oil
1 garlic clove, crushed
1 tsp. finely chopped gingerroot
1 lb. shrimp
1 red bell pepper
1 red chili, sliced and seeded
3 cups bean sprouts
2 tbsp. smooth peanut butter
4 tbsp. coconut milk
1 tbsp. soy sauce
1 tsp. brown sugar
9 oz. medium egg noodles
salt and pepper

Preparation

Thinly slice the scallions, reserving some slices to use as garnish.
Heat the oil in a skillet over high heat.
Add scallions, garlic, and ginger and stir-fry 2-3 minutes to soften.
Add shrimp and fry until pink.
Add the bell pepper and fry and fry for an additional 3-4 minutes.
Add the chili and bean sprouts and fry for 2 minutes.
Mix the peanut butter, coconut milk, soy sauce, and sugar together in a bowl, then stir into skillet.
Meanwhile, cook the egg noodles in boiling salted water for 4 minutes, or according to the package directions.
Drain and stir into the skillet, tossing to mix evenly.
Season to taste with salt and pepper.
Sprinkle with the reserved scallions and serve.