Thai Coconut Shrimp With Sesame Noodles

Shell and devein shrimp. Pat dry and refrigerate until ready to cook.

Wipe mushrooms clean and trim off ends of stems. Set aside.

For Sauce: Combine evaporated milk with imitation coconut extract, peanut butter, sake or sherry, chili sauce and salt. Set aside.

Combine cornstarch with an equal amount of water and set aside.

Preheat a stick resistant pan, lightly sprayed with cooking spray over medium-high heat for 1 to 2 minutes. Add garlic and saute a few seconds, then add shrimp. Stir-fry shrimp for 2 minutes, then add mushrooms, basil, mint and green onions. Stir-fry 30 seconds, then add sauce mixture. When mixture comes to a low boil, stir in a little of the corn starch mixture to lighly thicken. Stir in lime juice and serve immediately over Sesame Noodles.

For the Sesame Noodles: Slice green onions and set aside. Mix chicken base or bouillon with water, add sesame oil and set aside.

Cook noodles according to package directions, rinse and drain well.

While noodles are draining, lightly spray a non-stick pan with cooking spray and pre-heat on medium for 2 minutes. Add noodles to pan with chicken broth mixture and green onions, stir-fry until heated through, 2 to 3 minutes. Serve hot.

This recipe yields ?? servings.