Tuesday, April 26, 2011

Sesame Noodles with Shrimp

These sesame noodles are so yummy, and the addition of shrimp to the original recipe made it even better!  This meal was a little bit sweet and a little bit spicy and totally beats take-out. 

Luckily, I've been cooking a lot of Asian food lately so I had almost all of the ingredients already.  I was able to quickly throw together this recipe for an easy weeknight meal that didn't take a lot of effort.....the most time consuming part was peeling the shrimp and waiting for the water for the pasta to boil.  All in all, definitely doable after a long, tiring day.

To make this even better next time I make it, I will add in some fresh minced ginger at the same time as the garlic, and I will also add some chopped cilantro when I serve it (I have reflected these changes on the recipe below).


1 (16 ounce) package linguine pasta (I might try whole wheat next time)
3/4 lb. raw large shrimp, peeled and deveined with the tail removed, and seasoned with salt and pepper
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 tablespoons sugar
4 tablespoons safflower oil (you can substitute canola oil if you want to, but I like to keep safflower oil on hand for when I make stir-fry)
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sweet Asian chili sauce
1 teaspoon Sriracha
6 green onions, sliced
1 teaspoon sesame seeds, toasted
1/2 cup chopped cilantro


Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Meanwhile, heat about a tablespoon of EVOO in a skillet over medium-high heat. Add the shrimp and cook until just pink (about a minute per side for medium shrimp and slightly longer for larger shrimp).  Remove the cooked shrimp from the pan and set aside.

Keep the skillet over medium-high heat and add a tablespoon of the safflower oil to the skillet.  Stir in garlic and ginger and sautee for about a minute.  Add sugar, rice vinegar, soy sauce, sesame oil, sweet Asian chili sauce, Sriracha, and the rest of the safflower oil. Bring to a boil, stirring constantly, until sugar dissolves.

Mix the sauce with the cooked linguine and the shrimp, and toss to coat. Garnish with green onions, cilantro, and sesame seeds.

Source:  Adapted from allrecipes

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