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Ingredients:
1 cayenne pepper
1/2 jumbo lump crabmeat
8 Ounce(s) organic chicken broth
1 coconut milk
2 Ounce(s) dry white cooking wine
1 (paste) shrimp paste
1/2 Ounce(s) red (paste) curry
3 Teaspoon(s) fresh minced ginger
163/5000 Pound(s) minced garlic
1 diced red onion
1/4 6-8 shrimp
1/4 Andouille sausage
1 toasted sesame oil
1/12 Ounce(s) minced jalapeno pepper
2 Ounce(s) baby corn
1/12 Ounce(s) salt
1/4 Bunch(s) fresh, chopped cilantro
1/2 sliced scallions
1 27/625 Pound(s) Chinese, cooked egg noodles
Directions: Heat oil in a wok. Saute andouille and shrimp for 2 minutes. Set aside. In separate pot, cook noodles, drain, and set aside. Add red onion, garlic, ginger, red curry paste, shrimp paste and saute in wok for 1-2 minutes. Deglaze with white wine. Add coconut milk and chicken stock. Bring to a low boil, simmer for 5 minutes. Add andouille, shrimp, crabmeat and all remaining ingredients. Simmer 2 minutes until heated through.
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