Name: Curried Ground Shrimp and Noodles
Yield: 4 Servings
Ingredients: 1 large onion, cut into large pieces; 2 tablespoons vegetable oil; 1 small jalapeño, seeds removed if desired, coarsely chopped; 3 garlic cloves; 1½ pounds small shrimp, peeled, deveined; 1 tablespoon curry powder; 1 tablespoon gochugaru (Korean red pepper powder); 2 teaspoons finely grated peeled ginger; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 4 cups low-sodium chicken broth; 12 ounces wide rice noodles; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lime zest; 2 tablespoons fresh lime juice; Chili oil, fresh basil leaves, and sliced scallions (for serving); Gochugaru can be found in Korean markets.

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Alex Lau

This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he's even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.

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