Seafood and noodles is something that I just love together. The combination is simple, tasty, filling and has more than enough flavor to satisfy any seafood lover. Add in some lime, a bit of cilantro and a touch of heat and you have what I consider to be one of the best summertime lunch dishes I can think up, especially when the thermometer reads over 100 degrees.
I usually make shrimp when my wife is going to have to stay at the office during lunch, since it’s not her idea of a mid afternoon meal on most occasions. The plus side is that I can have the shrimp working in the marinade while I’m feeding our son and getting him down for his nap. That way Dad gets to eat as soon as clean up is completed and we’ve finished the ritual of “I just want a cookie!”. A little peace, a little Bourdain and a great bowl of flavor makes for a much nicer afternoon. Don’t you think?
(Note: When mom is home for lunch, we all eat together.)
If you’re not a huge fan of ramen noodles (though I don’t know why you wouldn’t be!), somen or soba noodles work just fine for this as well. If you’re not fond of cilantro, use parsley, mint or Thai basil. You won’t break my heart. Not a fan of chili paste? A good roasted pepper puree with a bit of garlic added would work just as well. Have fun with it!
- 6-10 large shrimp (50-60 per pound, defrosted, cleaned peeled and deveined)
- 1/8 cup soy sauce + 1 good splash soy sauce
- Approximately 1/2 cup Sherry (or enough to cover shrimp)
- 1 tbsp. chili garlic paste (plus additional for garnish, if desired.)
- 1/4 cup mixed bell peppers, chopped
- 3 green onions, cut thin on the diagonal
- 1 clove garlic, minced
- 2 tbsp. vegetable or peanut oil
- Juice of 1 lime
- 1 good handful cilantro, rough chopped.
- Salt and pepper to taste
Place shrimp in a bowl large enough to accommodate them comfortably. Add chili garlic paste and toss lightly. Add soy sauce and enough sherry to cover. Stir gently, cover with plastic wrap and refrigerate for 30 minutes to two hours.
Remove shrimp from marinade using a slotted spoon and place in a strainer or colander to drain. Reserve marinade.
Boil noodles in slightly salted water for 2 1/2 minutes. (For somen noodles, boil for approximately 5 minutes). Strain noodles and allow to cool slightly.
Gather all remaining ingredients and have ready in cups or bowls. Heat stir fry pan, wok or heavy bottomed skillet over high heat for at least 3 minutes, or until wisps of smoke can be seen. (If using nonstick, heat with 2 tbsp. oil in pan!) Add oil and swirl with a heat proof spatula or wooden spoon.
Toss in peppers and cook, stirring constantly, for about 30 seconds. Add garlic and scallions. Stir quickly for about 10 seconds. Add shrimp and toss until just pink and beginning to curl. Add noodles and toss together. Add approximately 2 ladles-full of marinade and lime juice. Toss once and remove from heat.
Place entire mixture in a bowl or on serving dish immediately. Sprinkle with cilantro and garnish with a bit of chili garlic paste. Add a dash of soy if desired.
Serve hot and enjoy!
What I would have done differently had I thought of it at the time:
This recipe has infinite variations. If you have miso base handy, add a little to the marinade for some drunken miso shrimp. Add some Oyster Sauce for a deeper flavor. If you like shrimp and sesame together, a dash of roasted sesame oil would be a nice addition.
You can move this dish to southwestern in character by using salsa instead of the chili garlic paste, adding a bit of cumin and using tomato sauce or a thin salsa in place of the soy sauce. It really is that versatile. Just have fun with it. Create something!
Links to other recipes like this: