Ingredients

• Ingredients
  1. Salt
  2. 1 1/2 tablespoons tomato paste
  3. 2 garlic cloves, very finely chopped
  4. 2 teaspoons minced fresh ginger
  5. 2 teaspoons hot paprika
  6. 1/4 teaspoon ground turmeric
  7. 2 tablespoons water
  8. 1/4 cup peanut oil
  9. 1 small onion, minced
  10. 1 pound shelled and deveined large shrimp
  11. 3 tablespoons Asian fish sauce
  12. 1 tablespoon rice vinegar
  13. 1 teaspoon Asian sesame oil
  14. 2 scallions, white and light green parts, thinly sliced
  15. 1 pound fresh Chinese egg noodles, Japanese yakisoba noodles or linguine
  16. Lime wedges, for serving

Directions

1. Bring a large pot of water to a boil. Add salt. In a small bowl, stir the tomato paste with the garlic, ginger, paprika, turmeric and water.
2. In a large skillet, heat the peanut oil. Add the onion and cook over moderately high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the tomato paste mixture and cook, stirring constantly, until fragrant, about 2 minutes. Add the shrimp and cook until they are just opaque, about 3 minutes. Add the fish sauce, rice vinegar, sesame oil and half of the scallions. Remove from the heat.
3. Boil the noodles for about 1 minute; drain and reserve 1 cup of the noodle cooking liquid. Add the noodles to the skillet and toss to coat. Stir in the reserved noodle liquid and cook, tossing, for 1 minute longer. Season with salt. Transfer the noodles to plates, garnish with the remaining scallions and serve with lime wedges.