Spicy Korean Shrimp And Veggie Noodle Soup Recipes

GRILLED SHRIMP WITH SPICY VEG NOODLES

Steps:

• In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
• Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

A SPICY KOREAN NOODLE SOUP

Steps:

• Begin boiling noodles (or if you prefer, finish boiling these first).
• Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
• Immediately add the chicken soup stock and bring to boil.
• Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
• Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
• Bring back to a simmer.
• Beat Egg, then stream into soup.
• After 15 minutes add in noodls.
• Finally, add tofu or shrimp.
• Top with Scallions and Salt and Pepper as desire.