INGREDIENTS

Noodles

Walnut Sauce:

  • 6 oz bean thread noodles (dried)
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • ½ onion thinly sliced
  • ½ cup thinly sliced carrots
  • 2 cups cabbage thinly sliced
  • 1 red bell pepper, thinly sliced into strips
  • ½ tsp ground white pepper
  • 2 eggs whisked
  • 2 green onions chopped

Sauce:

  • 2 tbsp low-sodium soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp sugar
  • ¼ cup tatemada Árbol salsa
  • 2 tbsp water
Coconut Shrimp

Walnut Sauce:

  • 1/3 Cup all-purpose flour
  • ½ tsp ground black pepper
  • ½ tsp Salt
  • 2 large eggs, beaten
  • ¾ cup panko breadcrumbs
  • 1 cup shredded coconut
  • 1 lb. large raw shrimp, peeled and deveined with tails attached
  • Olive oil
  • Tatemada arbol salsa

    • Dipping Sauce:

    • ½ cup orange marmalade
    • 1/3 cup Tatemada Arbol Salsa
    • Pinch of salt.

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Árbol Salsa

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Árbol Thai bean thread noodles with coconut shrimp

STEPS:

Noodles

  • 1Soak the noodles in room temperature water according to package instructions. Then drain the noodles using a colander. Cut them into shorter pieces if desired, and coat with oil to prevent from sticking.
  • 2While the noodles are soaking, mix all sauce ingredients. Set aside.
  • 3Add 1 tbsp oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, bell pepper, carrots and white pepper to the skillet and stir fry for 2-3 minutes.
  • 4Move the vegetables to one side of the pan and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
  • 5Add noodles, and the sauce. Stir fry until the noodles are soft and everything is coated with the sauce.

Coconut Shrimp

  • 1In a small bowl, add the marmalade, salsa arbol, stir to combine, taste and adjust if desired.
  • 2In 3 medium bowls. Combine flour, salt and pepper in one. Beat the eggs in the second bowl and combine panko and coconut in the third.
  • 3Dip the shrimp into the flour, then the eggs, and the dredge the shrimp into the coconut mixture, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
  • 4Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches (6-7 shrimp at a time), flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
  • 5Place the finished coconut shrimp on a plate lined with paper towels as you fry the rest. Serve with dip sauce.

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