Shrimp Teriyaki Stir-fry with Rice Noodles | Haiku

Ingredients

• 400 g of HAIKU Rice Noodles
• 30 ml (2 tbsp.) of sesame seeds
• 2 green onions, finely chopped
• For the sauce:
• 250 ml (1 cup) of vegetable broth
• 125 ml (1/2 cup) of teriyaki marinade
• 15 ml (1 tbsp.) of minced ginger
• 15 ml (1 tbsp.) of corn starch
• 10 ml (2 tsp.) of mild red curry paste
• 5 ml (1 tsp.) of minced garlic
• For the shrimp stir-fry
• 15 ml (1 tbsp.) of canola oil
• 24 medium shrimps (category 31/40), raw and shelled
• 8 chopped mushrooms
• 227 ml (1 can) of sliced water chestnuts, drained