In a small bowl, whisk together the coconut milk, water, peanut butter, salt, sugar, chili paste, and distilled vinegar until smooth.
Bring 2-3 quarts water to a boil. Add noodles; boil 3-4 minutes, until tender. Drain noodles, then set aside.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Serve, and garnish with chopped peanuts.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 277 (42%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 43.8mg||13 %|
|Sodium 260.6mg||9 %|
|Potassium 578.8mg||15 %|
|Total Carbohydrate 76g||22 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 73.6g|
|Protein 23.5g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 661
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