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Asian Shrimp and Noodles

Super easy and tasty shrimp and noodles with Asian sauce
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch, Main Course
Servings 4 servings

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.
Keyword Lunch, Main Dish, Seafood