Thursday, July 12, 2012

Shrimp Thai Noodles

Serves 2


cooking spray
100 g. glass noodles (about 2 c. cooked)
1/2 lb. shrimp, pre-cooked
2 tsps. sesame oil, seperated
1 red onion, sliced
1 c. broccoli
2 carrots, julienne
2 green onions, diced
2 Tbsp. sriracha, seperated (or to taste)
1 Tbsp. hoisin sauce
2 tsp. sesame seeds
1/4 c. soy sauced, reduced sodium, seperated
1/4 c. fresh cilantro
1/4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt


1. Boil a salted large pot of water. Blanch broccoli and carrots for 1 minute. Transfer to a large bowl of ice water. Once totally cooled, drain veggies and set aside. Add more ice water to the bowl.

2. Boil more salted water in a large pot. Add glass noodles to the boiling water. Remove from heat and cover 4-5 minutes. Transfer to the ice water. Once cooled, drain. Mix the noodles with 2 Tbsp. soy sauce, 1 Tbsp. sriracha, hoisin sauce, 1 tsp. sesame oil, and cilantro. Set aside.

3. Heat a large saucepan on high. Spray with cooking spray. Saute shrimp 2-3 minutes on each side. Set aside.

3. Heat 1 tsp. sesame oil in the saucepan on medium-high. Add red onions. Saute 8 minutes. Add broccoli, carrots, garlic, and green onions. Saute 5 minutes.

4. Add 2 Tbsp. soy sauce, 1 Tbsp. sriracha, salt, black pepper, red pepper flakes, and sesame seeds. Saute 5 minutes.

5. Add shrimp and noodles. Cook until the noodles are heated through.


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