This week's featured recipe and tips by:

Brian Bates

Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences – he comes from a family of cooks (he and his two brothers are all professional chefs). He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade. He spent several years working different stations as well as apprenticing under head chefs – adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.He considers being culinary coordinator at Central Market Mill Creek “an awesome opportunity to experiment with the best ingredients.”His favorite kind of cooking is New Orleans-style Southern cooking.  

​For an extra spice kick, add sriracha chili sauce.

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Spicy Malaysian Curry Noodles


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  • 1/2 cup sliced shallots
  • 3 tablespoons sambal oelek chili paste (or 1-2 tablespoons for milder curry)
  • 1 tablespoon ground coriander
  • 2 tablespoons chopped lemongrass
  • 1 teaspoon fresh ground black pepper
  • 1 pound fresh Asian noodles (such as vegetable, pan mee or Miki)
  • 3 cups water
  • 3 cups chicken broth
  • 3 tablespoons palm sugar (or dark brown sugar)
  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1 can coconut milk
  • 2-3 tablespoons fish sauce (to taste)
  • Juice of one lime
  • Vegetable oil


In a food processor, process first 5 ingredients to a paste. Rinse noodles in warm water and set aside. Heat wok or soup pot to medium high and coat generously with oil. Add chili mixture and stir-fry until the paste absorbs the oil then starts to separate again, about 2 minutes. Add water, broth, and palm sugar. Reduce heat and simmer 10 minutes. Add shrimp, noodles and coconut milk. Simmer 3-4 minutes or until shrimp is just cooked through. Stir in fish sauce and lime juice. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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