This past weekend I took a bit of a road trip south of Washington DC (ok, only 15 minutes) to H Mart, an ethnic supermarket, to stock up on some items not normally available to me. I picked up some excellent Chinese vegetables, Gochujang (a Korean hot pepper paste), various meats, noodles and fresh seafood. It was truly overwhelming. You can see my Yelp review of the H Mart over here. It’s not secret, well, maybe to you, that I have really started to crave Vietnamese, Chinese and other Asian food…like all the time.I haven’t cooked a whole lot of Asian cuisine outside of stir-fries, which this recipe resembles, but with in the coming days and weeks I am going to try my hand at Kimichi, Pho Bo, among other things. I have found some great recipes on the Closet Cooking blog, as well as the Steamy Kitchen. I hope that I can do these dishes justice, including tonights spicy shrimp over thin rice noodles with green peppers and shallots.
As I type this, my pot of steaming hot Pho is bubbling away, preparing itself for tomorrow nights (and beyond) dinner. Later this week, I’ll be trying my hand at making homemade Chinese Buns topped with pork belly and Asian influenced ‘slaw.
Here is tonight’s Shrimp stir fry.
Ingredients:
Serves 3-4
~ 1 pound fresh shrimp, shelled and deveined
1 package of thin rice noodles (your choice)
2 shallots, sliced
1-2 green peppers diced
2 cloves garlic, minced
2 tablespoons dark soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
2-3 green onions, diced
1/2 tablespoon sesame seeds
1 cherry pepper, diced (for a more mild dish, use less or no pepper)
1 package of thin rice noodles (your choice)
2 shallots, sliced
1-2 green peppers diced
2 cloves garlic, minced
2 tablespoons dark soy sauce
2 tablespoons fish sauce
1 tablespoon sesame oil
2-3 green onions, diced
1/2 tablespoon sesame seeds
1 cherry pepper, diced (for a more mild dish, use less or no pepper)
Remove shrimp shell, leaving tail, and devein them, if necessary.* Prepare noodles according to package. If they require boiling (not fresh noodles), begin boiling when you add peppers and onion to pan.
Heat sesame oil in large wok, skillet or dutch oven over low heat. Add garlic and cook 1 minute. Add shallots and cook for 2 more minutes. Add green peppers, hot pepper and green onions and saute for 2 additional minutes. Add 1 tablespoon each of soy and fish sauce. Increase heat to medium.
While veggies are cooking, strain noodles in colander and quickly top with cold water to stop cooking process and avoid sticking.
Add shrimp to pan, along with additional soy and fish sauce, cover and cook for 2-3 minutes, or until shrimp are tender. Remove lid, add noodles and mix with tongs or large spoon.
Top with sesame seeds and eat immediately. Enjoy!!
*If your shrimp are not already deveined, use a small paring knife and make a thin cut along the interior of the shrimp to butterfly them slightly. The shell will come off easily, and you can then remove the vein along the interior of the shrimp. Rinse well.
Wow, this dish looks like it's packed with my favorite flavors! 🙂 The shrimp looks so yummy.
Looks and sounds good. I often write about this same subject (carnivore partner) so will check back in often.
http://www.t2fishblogspot.com
Thanks! If that is the case, I'll have to take a look!
This looks wonderful. I love to use Gochujang. It has real depth of flavor instead of just heat.
YUM. I'm going to make this as soon as Mark goes away (he doesn't like shrimp, because he's insane). I'm also excited to see how your pho turns out…
Nice. You could definitely do it with chicken too. Just sneak a few shrimp in there.
That's some good looking shrimp you have there! Look forward to hearing about the rest of your Asian-cuisine-themed week!
This is one of the easiest most flavor filled dishes that I’ve had in a while. Thanks so much for sharing your recipe!