Asian Shrimp Sweet Potato Noodle Sauté

You could use many types of noodle for this. I like the chewy consistency of sweet potato noodles, popular in Korea. Here I used purple sweet potato fettuccini. You could also use rice noodles.

This combo is fragrant and flavorful, sure to please the shrimp Asian bowl crowd. And it looks so dang great!

1/3 lb (150 g) purple sweet potato noodle

1/2 lb large shrimp (31-44/lb), shelled, deveined

1 crown broccoli, cut into flowerets (about 2 cups)

1 cup matchstick carrots

1 red Fresno (or a Jalapeño) pepper, seeded and sliced

2 cloves garlic, minced

1/2-inch fresh ginger, finely minced (or grated)

Sauce:

2 Tbsp hoisin sauce

1 Tbsp soy sauce

1 tsp sesame oil

2 Tbsp pale dry sherry

1 Tbsp seasoned rice vinegar (I used Marukan)

1 Tbsp maple syrup

Dash (1/4 tsp or to taste) crushed red pepper flakes

Garnish:

2 sliced green onions

dash toasted sesame seeds

Whisk sauce ingredients together in a small bowl.

Cook noodles in well-salted boiling water about 7 minutes, until just al dente. Stir noodles often to keep from sticking together.

When done, drain noodles and return to pot, stirring with a dash canola oil and a small dash sesame oil. Set aside off-heat, covered. Stir every 4-5 minutes, to keep from sticking together.

Heat a tablespoon canola oil and a small dash sesame oil in a medium wok or skillet. Tip shrimp into hot oil and settle them evenly across the pan - no overlapping shrimp. Let cook about 2 measly minutes, without touching them!. Use tongs to flip each shrimp and cook another 30 seconds (that’s THIRTY SECONDS) - no more. Remove shrimp with tongs to a bowl, leaving what is left of the oil in the pan.

[Note: overcooking shrimp is a sin - they forgot that one on the tablets, probably since shrimp weren’t readily available at that location… Or it would make an uneven 11 commandments… Who knows? But it’s a sin.]

If necessary, add a touch of canola oil to the pan. When hot, add the broccoli, carrots and pepper, and stir fry for about 5 minutes. Don’t keep stirring. Let the veggies fry a minute, then stir again. This will let them brown and soften nicely. Add the garlic and ginger and cook another 2 minutes or so.

[BTW its also a sin to overcook broccoli...]

Toss in the sauce and the reserved noodles. Stir well to mix everything - I find tongs to be very helpful here.

Add the shrimp and toss gently just to heat through.

Serve steaming hot in wide bowls, garnished with green onion and sesame seeds.

Serves 3-4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust. Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house! 3-1/4 to 3-1/2 cups bread flour 1 cup old fashioned oats 2 tsp active dry yeast 2 Tbsp honey 1-1/2 tsp salt 2 Tbsp butter, finely diced 1 egg yolk 1-1/4 cup lukewarm (about 100F) milk 1 egg white plus 1 Tbsp water about 1/4 cup old fashioned oats for topping Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap. Allow dough to rise an hour. ...

Cuisine Eric

Search This Blog