Food & Drink

Fresh noodles and shrimp make a fast Asian-inspired dinner

If you have shrimp on hand, this spicy dish makes a fast and easy dinner.
If you have shrimp on hand, this spicy dish makes a fast and easy dinner. Regina H. Boone/Detroit Free Press

Shrimp is one of my go-to ingredients to have on hand for a quick meal. I always have a few pounds of it tucked away in the freezer, ready to make an appetizer or meal at a moment’s notice. Shrimp is ideal because it cooks quickly and most people love it.

This dish rocks in all categories: ease of preparation, ready in under 30 minutes and, of course, tasty.

What also makes this dish easy is using fresh Chinese- or Japanese-style noodles. Either variety works and they cook in less than 5 minutes. Look for them in the produce section of most grocery stores, sold in 9-ounce packages. If you don’t have them, you can substitute any thin cooked pasta.

For an even quicker dish, use already-cooked frozen shrimp. Thaw the shrimp first and season as directed in the recipe. Cook them just to heat through.

For a thicker sauce, whisk in 1 to 2 teaspoons of cornstarch and heat over medium heat until it’s thickened. The sauce can be used for any stir-fry dish or as a dipping sauce or marinade.

Selasky: sselasky@freepress.com.

Spicy Shrimp and Noodles

This dish can be served hot or cold.

9 ounces fresh Chinese-style noodles

2 cups broccoli florets

2 cups snow peas

1 pound shrimp, peeled, deveined

Salt and freshly ground black pepper

1 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes

1 tablespoon olive oil

2 teaspoons fresh ginger, minced

6 green onions, white and green parts thinly sliced separately, divided

Sauce:

Green onion whites from above

2 crushed garlic cloves

1/3 cup reduced-sodium soy sauce

1 tablespoon olive oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon lime juice

1/2 teaspoon crushed red pepper flakes

Cook the noodles according to package directions. During the last 2 minutes of cooking, add the broccoli and snow peas. Drain and set aside.

Place the shrimp in a bowl and season with salt, pepper, paprika and red pepper flakes. In a large skillet, heat the olive oil. Add the shrimp and cook until pink and opaque. Sprinkle with the ginger and green onion slices. Toss to coat. In a large serving bowl or dish, combine all the sauce ingredients. Add the cooked noodles to the vegetables and shrimp. Toss to coat the shrimp and noodles with the sauce and serve.

Per serving: 393 calories (18 percent from fat), 8 g fat (1 g saturated fat), 47 g carbohydrates, 33 g protein, 44 mg sodium, 181 mg cholesterol, 129 mg calcium, 4 g fiber.

Yield: 4 servings.

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