Spicy Asian Shrimp and Noodles
This is delicious, and you can control the heat. Add a little more Sriracha Sauce, or even some hot peppers. Don't for get the fresh lime juice. Family and friends will remember this!
Total: 25 min
Prep: 10 min
Cook: 15 min
1 package, 2 pouches of Sob Stir-Fry Noodles
½ pound medium or large shrimp, peeled and deveined
2 tablespoons olive oil
1 1 – inch piece of ginger, peeled and chopped
1 glove of garlic, peeled and chopped
2 teaspoons Sriracha (Asian Chile Sauce)
Juice of 1 lime or lemon
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons sesame oil,
1 tablespoon of honey
2 teaspoons of fish sauce
1 ½ teaspoon of Rice Vinegar
1 teaspoon of corn starch
¼ cup chopped fresh cilantro and spring (green) onions
Bring a pot of water to a boil. Add the noodles and cook as the label directions. Reserve 1/2 cup cooking water, then drain the noodles and set aside.
Meanwhile, combine the ginger, garlic, Sriracha, lime/lemon juice, soy sauce, sesame oil, honey, fish sauce and rice vinegar, blend. Then add corn starch, stir to dissolve.
Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes.
Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.
Stir in noodles, until coated in sauce, and add garnish.