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.

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