Shrimp and Sesame Noodles
Dinner doesn’t get any easier than this shrimp and sesame noodles.
- 1 pound Shrimp (peeled and cleaned (use medium to large shrimp))
- 2 tablespoons Low Sodium Soy Sauce
- 2 large Garlic Cloves (grated or minced)
- ½ teaspoon Sesame Oil
- ½ teaspoon Ginger Powder (or grated fresh ginger if you have it on hand)
- pinch of Crushed Red Pepper (or to taste)
- 1 tablespoon Oil (use a neutral (flavorless) oil with a high smoke point)
- ¼ cup Soy Sauce
- 2 tablespoons Canola Oil
- 2 tablespoons Green Onions (thinly sliced, plus more for garnish, if desired)
- 3 Garlic Cloves (grated or minced)
- 1 tablespoon Brown Sugar
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Sesame Oil
- 1 teaspoon Chili Oil
- ½ teaspoon Ginger Powder
- pinch of Crushed Red Pepper (optional)
- 16 ounce Noodles (we used linguine in this dish)
- Salt for the Pasta Water (1-2 tablespoons should do it)
- Sesame Seeds for garnish (optional)
- Add the soy sauce, garlic, sesame oil, ginger powder, and crushed red pepper, if using, to a large bowl. Stir the sauce with a fork to combine well, add the shrimp to the bowl and toss well. Refrigerate the shrimp if not using immediately.
- To a medium bowl, add the soy sauce, canola oil, green onions, garlic, brown sugar, rice wine vinegar, sesame oil, chili oil, ginger powder and crushed red pepper, if using. Stir well to combine.
- Bring a large pot of water to a boil; add the noodles and cook, according to package directions for al dente. Remember to salt the water. Drain the noodles and immediately return them to the pot. Take the pot off the heat. While the noodles are still steaming hot, add the sesame oil mixture. Toss to combine the ingredients well. Cover the pot to keep warm while you make the shrimp.
- Heat the oil in a skillet over medium-high heat. Add the shrimp to the skillet and raise the heat. When the shrimp starts sizzling, lower the heat to medium to medium-high. Cook the shrimp, stirring and turning them frequently for 4-5 minutes or until cooked through.
- Serve the sesame noodles and top with a generous serving of shrimp. Garnish with extra green onions and sesame seeds if desired.
In this recipe, tasty noodles are topped with slightly-spicy shrimp. This meal is perfect for hectic weeknights and lazy weekends.
Stir the sauce with a fork to combine well, add the shrimp to the bowl and toss well. Refrigerate the shrimp if not using immediately. To a medium bowl, add the soy sauce, canola oil, green onions, garlic, brown sugar, rice wine vinegar, sesame oil, chili oil, ginger powder and crushed red pepper, if using.
Bring a large pot of water to a boil; add the noodles and cook, going to package directions for al dente. Drain the noodles and immediately return them to the pot. While the noodles are still steaming hot, add the sesame oil mixture.
Cover the pot to keep warm while you make the shrimp. Heat the oil in a skillet over medium-high heat.
Add the shrimp to the skillet and raise the heat. When the shrimp starts sizzling, lower the heat to medium to medium-high.
Cook the shrimp, stirring and turning them frequently for 4-5 minutes or until cooked through. Serve the sesame noodles and top with a generous serving of shrimp. Garnish with extra green onions and sesame seeds if desired.
