Stekta nudlar med kokosräkor och grönsaker

👩‍🍳 Gör så här

1. 1
   Spread 1 lb. Hong Kong–style pan-fry noodles flat on a plate and form into a round.
2. 2
   Pour vegetable oil into a large skillet to come 1" up the sides. Heat over medium-high until shimmering. Gently slide noodles into oil and cook, wiggling them around to separate any that are stuck (this helps them cook into a crisp nest), until golden and crisp around the edges, 6–8 minutes. Using tongs, turn noodles over (turn away from you to avoid splatters) and cook on reverse side until center of nest is golden, about 2 minutes. Transfer to paper towels to drain.
3. 3
   Heat remaining 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Cook 1 medium shallot, thinly sliced, 2 scallions, white and pale green parts, thinly sliced, 4 garlic cloves, finely chopped, and 3 Tbsp. red curry paste, stirring often with a wooden spoon and scraping bottom of pot, until aromatics are softened and fragrant, about 4 minutes. Stir in one 13.5-oz. can unsweetened coconut milk and bring to a simmer. Add 5 baby bok choy, halved, 5 oz. shimeji mushrooms, trimmed, and 4 oz. sugar snap peas (about 1 cup), strings removed, and cook, stirring occasionally, until vegetables are bright green and mushrooms are tender, about 5 minutes. Add 1 lb. medium shrimp, peeled, deveined, and cook, stirring occasionally, until shrimp are opaque throughout, about 4 minutes. Remove from heat and stir in juice of ½ lime and 1 Tbsp. fish sauce.
4. 4
   Transfer noodles to a large platter. Ladle stir-fry over. Top with dark green scallion parts, thinly sliced.