SPICY CHINESE SHRIMP AND SWEET POTATO NOODLES RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 19
Steps:
- To make the sauce, combine the Hoisin sauce, rice vinegar, sambal oelek or chili paste, sesame oil, 1/2-inch grated ginger, pineapple juice, soy sauce, lime juice, and honey, and mix well. Add the shrimp and set aside to sit for 20 minutes while you prep everything else. In a large skillet heat the sesame oil over medium-high heat. Once shimmering, add the serrano, ginger, and garlic. Sauté for 1 to 2 minutes. Add the peppers and radishes, and sauté for 5 to 8 minutes, until softened. Toss in the sweet potato noodles. Add the sauce that the shrimp is marinating in, but hold the shrimp for now, and stir in the sweet chili sauce. Reduce heat to medium, cover, and cook for about five minutes, tossing once until the sweet potato noodles begin to soften. Add in the shrimp and cook for 3 to 5 minutes longer until the shrimp is pink and cooked through. Serve and top with chopped peanuts and fresh cilantro.
SPICY SHRIMP AND NOODLES
I absolutely LOVE this recipe!! When I first got married, the best investment I made was sending away for 6 teeny little coil-bound Campbell's Soup cookbooks. Nowadays, I don't use them much anymore, but this is one recipe that's still a favourite. You won't believe how tasty and quick this is!!
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling.
- Add noodles, shrimp and green onion pieces. Return to boiling.
- Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles.
- To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.
Nutrition Facts : Calories 96.4, Fat 1.2, SaturatedFat 0.1, Cholesterol 143.2, Sodium 1154, Carbohydrate 3.9, Fiber 0.8, Sugar 0.8, Protein 16.9
SWEET AND SPICY SHRIMP WITH RICE NOODLES
This dish has the starch built in, and because the recipe includes lots of fresh veggies, it qualifies as a one-dish meal. From Adam Hickman, Cooking Light AUGUST 2012
Provided by McGelby
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a medium bowl, stirring well with a whisk.
- Add shrimp to vinegar mixture; toss to coat.
- Cover and refrigerate 30 minutes.
- Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.
- Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown.
- Remove cashew mixture from pan with a slotted spoon, and set aside.
- Increase heat to high.
- Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes.
- Add shrimp mixture (do not drain); stir-fry 2 minutes.
- Stir in noodles and peas; cook 1 minute, tossing to coat.
- Return cashew mixture to pan.
- Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.
Nutrition Facts : Calories 335.3, Fat 7.1, SaturatedFat 1.3, Cholesterol 108, Sodium 846.8, Carbohydrate 52.7, Fiber 8.4, Sugar 15.7, Protein 18.3
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