INGREDIENTS
1 lb
16-20 shrimp
3
drops Fish sayce
1 cup
Baby bell peppers
1/4 cup
Basil, fresh
8
Garlic clove
2 tsp
Ginger
2 cups
Shiitake mushrooms
1
15- ounce can Coconut milk
2
heaping tbsp Red curry paste
2 cups
Vegetable stock
5 tbsp
Soy sauce
1 lb
Japanese egg noodles, cooked
1
packed tbsp Brown sugar, light
4 tsp
Sesame oil
3/8 cup
Rice wine