Glass Noodles With Shrimp And Spicy Mustard Sauce Recipes

GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE

Glass Noodles With Shrimp and Spicy Mustard Sauce image

The secret pantry ingredient in this superfast, superflavorful noodle dish is Asian hot mustard powder. Mixed with equal parts water, the golden powder blooms into a pungent, spicy sauce. The noodles can be made a few hours ahead and served chilled or at room temperature. They will develop more flavor as they sit, though you should remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften. Jumbo shrimp cook in just a couple minutes, but precooked shrimp are also a convenient option. Eggs add a nice creamy texture that helps tame the hot mustard.

Provided by Kay Chun

Categories dinner, lunch, noodles, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces dried sweet potato noodles (glass noodles)
1 pound peeled and deveined jumbo shrimp (about 20)
2 tablespoons hot Asian mustard powder
6 tablespoons distilled white vinegar
2 tablespoons minced fresh ginger
1 teaspoon granulated sugar
6 tablespoons safflower or canola oil
Kosher salt and black pepper
2 Persian cucumbers, thinly sliced
1 red bell pepper, cored, seeded and very thinly sliced
Sliced scallions, for garnish
4 hard-boiled eggs, halved, for serving (optional)

Steps:

In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.

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