Stir Fried Shrimp With Spinach Peanut Noodles Recipes

STIR-FRIED SESAME SHRIMP AND SPINACH

Steps:

• Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
• Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
• Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

STIR-FRIED SHRIMP WITH SPINACH & PEANUT NOODLES

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a mini chopper or a small food processor, combine the peanut butter, ginger, soy sauce, rice vinegar, chile paste, and 1 teaspoons of the oil. Process, scraping the sides as needed, until mostly smooth.
• Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. When the oil is very hot (it should be shimmering), add the shrimp and stir frequently until the shrimp start to look pink on both sides and opaque in the middle, 2 to 4 minutes. Transfer to a large bowl. Reduce the heat to medium, add the garlic and cook until softened and lightly golden, about 30 to 60 seconds. Pour 1/2 cup water into the pan and stir to loosen any browned bits on the bottom of the pan. Pour the water and the garlic into the peanut butter purée and process to blend until smooth.
• Cook the noodles in the boiling water until just tender, 3 to 5 minutes (if using dried pasta, see the package for cooking times). Stir in the spinach and blanch until it softens, about 30 seconds. Drain the noodles and spinach and transfer to the bowl with the shrimp. Pour the sauce over the noodles and toss. Garnish with the scallion anad serve immediately.