This dish is super simple to make, with a ton of flavor from the ginger, garlic, soy sauce, rice vinegar and sesame oil. It is meant to be served cold or room temp, so it can sit for a bit at a pot luck or on your table. You can sub in chicken for the shrimp, and whatever noodles you like.
I used Korean sweet potato noodles (sometimes called glass noodles), because as I have mentioned I love their texture and their ability to take on the flavor of the sauce. They are also really healthy! You could use rice or other noodles here too though.
The sauce for this dish is super simple: sugar, sesame oil, soy sauce, rice vinegar, chili oil, ginger and garlic….. but this combination is SOOO fantastic. We use a version of it as our dipping sauce for dumplings and I love it. You can easily make your own chili oil, but I used this addicting Fly by Jing chili oil.
Asian Shrimp and Noodles
Ingredients
For the noodles:
- 1 lb shrimp peeled and deveined (I used frozen, defrosted)
- 3 scallions sliced
- 3 seedless mini cucumbers julienned
- 1 red bell pepper julienned
- 3 cups mung bean sprounts quickly dunked in boiling water and then put into ice water
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped cilantro
- 4 servings noodles of your choice cooked according to package directions
- chili oil for serving
For the sauce:
- 2 tsp sugar
- 2 tbsp sesame oil
- 4 garlic cloves miced
- 3 inch piece fresh ginger peeled and minced
- 8 tbsp rice vinegar
- 6 tbsp soy sauce
- 4-6 tsp chili oil
- salt to taste
Instructions
- Cook noodles according to package, rinse in cold water until cool and toss with some sesame oil to keep from sticking.
- Heat skillet over high with a tbsp of oil until hot. Add the shrimp and sprinkle with salt. Cook until they are seared on one side. Flip and sear the other side. Reduce heat and cook until pink and cooked through.
- Combine all of the sauce ingredients in a bowl and whisk.
- Place cooked shrimp on the noodles and toss with the sauce. Add the vegetables, cilantro, scallions, bean sprouts, peanuts and toss. Dish into bowls and serve with extra chili oil on the side.