Curry Noodles with Shrimp

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Curry Noodles with Shrimp
8-10 ounces raw shrimp, peeled and deveined
1 tbs cornstarch
1 tbs dry sherry
1 egg white
2 tsp kosher salt
3-4 oz Chinese wheat noodles (chow mein noodles) or thin spaghetti
1 tsp chile oil or sesame oil
coconut oil or vegetable oil
1large garlic clove, peeled and thinly sliced
tsp Thai red curry paste
1/2 tsp curry powder
1 cup unsweetened coconut milk
3/4 cup low sodium chicken stock
1-1/2 tsp sugar (or more to taste)
1 tbs fish sauce (or more to taste)
2 medium bok choy stalks
2 tsp fresh lime juice (or more to taste)
Whisk the cornstarch, sherry, egg white and salt until thoroughly mixed and smooth.

Pour over the shrimp in a bowl with lid or in a heavy sealable plastic bag. Cover the bowl or seal the bag and let sit at room temperature for 30 to 60 minutes or refrigerate up to 8 hours or overnight. (If refrigerated, bring the shrimp to room temperature before cooking.)
Bring a medium pot of salted water to a boil.

Add the noodles and cook according to package directions (usually 3 minutes for Chinese noodles). Drain and rinse in cold water. Place in a bowl and toss with the chile or sesame oil to coat.

Set aside.
Add Garlic Tomato Chicken Sauce For A Meal You Will Love In Minutes
When the shrimp have marinated, fill a medium saucepan with water about halfway and bring just to a simmer. Drain the marinade from the shrimp and add the shrimp to the simmering water. Cook for 60 to 90 seconds, or until the shrimp start to turn opaque but are still raw in the center.

Drain and set aside.
Coat the bottom of a large sauté pan with coconut or vegetable oil. When the oil shimmers, add the garlic and spices and cook just until fragrant. Add the stock, fish sauce, sugar and coconut milk.

Bring to a boil and then reduce the heat to a simmer. Simmer for about 10 minutes.
While the mixture simmers, trim the bok choy stalks and slice crosswise so that the stems are in half-moon shapes and the leaves are in thin strips. You should have 2-3 cups.
Add the bok choy to the curry and cook for 6 to 8 minutes or until stems are tender.
Add 1 tbs of lime juice.

Taste and adjust seasoning: the sauce should have a good balance of sweet, salty and sour flavors.
Add the noodles and shrimp and cook just to heat through, about 2 minutes.

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