1. Preheat oven to 180°C (350°F).

2. To make the sauce, heat oil in a large pot. Sauté onion, garlic and ginger for 1–2 minutes.

3. Add coconut milk and remaining sauce ingredients. Mix. Bring to a boil, then remove from heat. Set aside.

4. Cut eight 30.5 cm x 30.5 cm (12 in. x 12 in.) pieces of parchment paper.

5. Place 2 papers in a X shape at the bottom of 4 bowls.

6. Divide noodles into 4 servings and place them on the parchment papers.

7. Garnish with shrimp and vegetables. Drizzle with sauce.

8. Carefully fold the 4 corners of the parchment paper upward to form a pouch. Seal corners and secure with butcher’s twine.

9. Cook in the oven for 20–25 minutes (or until shrimp is cooked).

10. Remove from oven.

11. Place each pouch in a bowl or in a shallow dish.

12. Open carefully. Mix gently and garnish with fresh cilantro.

Chef’s Secret: 

I like to cook my noodles for 1 minute less than the suggested time on the package. I add the sauce and then cook the noodles for the last minute. This way, they taste even better and won’t be overcooked.