Stir Fried Noodles With Shrimp Chiles Lime Recipes

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THAI LIME SHRIMP & NOODLES



Thai Lime Shrimp & Noodles image

The flavors just keep popping in this quick dinner! Use as much lime zest and chili paste as you like. My family is into spicy foods, but I kept the heat moderate in this version. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1 cup minced fresh basil
3 tablespoons lime juice
4 teaspoons Thai red chili paste
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
12 ounces uncooked angel hair pasta
4 teaspoons olive oil, divided
1 can (14-1/2 ounces) chicken broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons grated lime zest

Steps:

  • Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

Nutrition Facts : Calories 462 calories, Fat 17g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 874mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP



Malaysian Stir-Fried Noodles With Shrimp image

These spicy noodles are based on a classic Malaysian noodle dish, Mee Goreng, but I've reduced the number of ingredients. With origins in North India, the dish lends itself well to the Indian Papadini bean flour noodles, which have more protein, ounce for ounce, than steak. If you can't find this type of noodle, use wide dried rice noodles: soak them for 20 minutes in warm water, then cook 1 minute in boiling water, drain and toss with 1 tablespoon oil as directed.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves 4

Number Of Ingredients 16

1/2 pound turnip greens or mustard greens, cleaned, thick stems discarded
Salt to taste
1/2 pound cabbage, cut in 3/4-inch cubes
1/2 pound papadini (lentil/bean pasta)
3 tablespoons plus 1 teaspoon peanut or canola oil
1 1/2 tablespoons soy sauce
3/4 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 teaspoons Asian red chile paste or sauce, such as sambal oelek
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 (14-ounce) can chopped tomatoes, drained
1/2 pound medium shrimp, shelled, cut in half lengthwise and deveined
6 ounces bean sprouts (about 2 generous handfuls)
1/4 cup cilantro
1 lime, cut in wedges, for serving

Steps:

  • Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
  • Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
  • In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
  • Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 917 milligrams, Sugar 10 grams, TransFat 0 grams

STIR-FRIED NOODLES WITH SHRIMP, CHILES & LIME



Stir-Fried Noodles With Shrimp, Chiles & Lime image

Make and share this Stir-Fried Noodles With Shrimp, Chiles & Lime recipe from Food.com.

Provided by MsKittyKat

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

3 ounces dried wide rice noodles (pad thai)
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon chile sauce with garlic (such Lee Kum Kee brand)
1 tablespoon vegetable oil
6 ounces medium shrimp, peeled and deveined (51-60 per pound)
1 (4 ounce) can fire-roasted whole green chilies, drained and sliced into long thin slivers (to yield 1/2 cup)
1 1/2 cups bean sprouts
2 tablespoons crushed unsalted peanuts
1/3 cup chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving

Steps:

  • Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
  • In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
  • Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
  • Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
  • Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
  • Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
  • Serve immediately, with lime wedges on the side.

Nutrition Facts : Calories 486.1, Fat 14, SaturatedFat 2.1, Cholesterol 130.6, Sodium 2167.4, Carbohydrate 67.1, Fiber 4.7, Sugar 20.9, Protein 26.1

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