Cook the noodles in plenty of boiling water until tender - about 2 minutes for fresh, 4-6 minutes for dried, and slightly longer for linguine. Drain and rinse well to stop the cooking process.
Heat the oil in a wok or skillet until just short of smoking. Add the garlic, ginger, and shallots and stir-fry over high heat until softened, about two minutes. Add the coconut milk, curry paste, and soy sauce and stir to break up the paste. Lower the heat and simmer until everything is well blended, 3-4 minutes. If serving hot, add the noodles and toss until they're warmed through. If serving cold, toss with the sauce once it's cool. Turn the noodles onto a platter and garnish with the scallions, basil, and cilantro.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (55%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 9.5mg||0 %|
|Potassium 649.5mg||17 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 6.2g|
|Protein 3.6g||5 %|
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Calories per serving: 87
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