I have been craving noodles for some time, and I had this vision in my head of a sweet, spicy and gingery Asian dish. I like to play around with my flavours a lot through taste-testing, so sometimes it’s hard for me to quantify my measurements but I managed to pull through on this one. This recipe turned out to be exactly as flavourful as I hoped it would be.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 1 package of frozen, cooked shrimp
- 1 package of soba or somen noodles (the amount you use will be up to you – we cooked about 3/4 a package for 5 servings). Buckwheat soba noodles were the healthiest variety I could find at the time.
- 2 carrots, julienned
- 1 medium onion, diced
- 1 cup of mushrooms, diced
- 1/4 head of cabbage, julienned
- 4 sprigs of spring onions, chopped finely
- A handful of bean sprouts
- Chopped cilantro for garnish
- Red chilli flakes
- 1 tbsp garlic
- 1 tbsp ginger
- Sesame oil (if you don’t have it, olive oil is fine too)
Noodle base sauce
- 1/3 cup rice vinegar
- 1/3 cup soy sauce (preferably the reduced sodium variety)
- 3 tbsp brown sugar
- 3 garlic gloves, minced
- 2 tbsp ginger, grated
- A splash of Worcestershire sauce
- 1/2 cup peanut butter (both creamy and crunchy will work fine)
- 2 tbsp soy sauce (again, preferably the reduced sodium kind)
- 1/3 cup water
- 1-2 tbsp grated ginger
- Freshly squeezed lime
- Thaw the frozen shrimp in some lukewarm water.
- Combine the ingredients for the base sauce. Taste and adjust according to your preference (I ended up adding a bit more ginger after the initial 2 tablespoons).
- Heat up some sesame oil in a pan. Once the shrimp has been defrosted, add it to the pan and allow the shrimp to brown on medium heat. You don’t want to keep them on the heat for too long, as they are already cooked and will dry out. Take the shrimp off the heat and set them aside to cool. Once they have cooled, you’ll want to come back to them to remove the tails.
- Heat a wok up on medium heat with some sesame or olive oil. If you don’t have a wok, a skillet or frying pan will work fine too. Toss the onions, garlic and ginger in and allow the onions to soften.
- Mix in the cabbage, bean sprouts, carrots and mushrooms, and 1/2 of the base sauce. Allow the vegetables to cook down.
- While you are waiting, cook the noodles according to the package instructions. You’ll want to make sure you don’t overcook your noodles – I recommend that you remove them from the water a minute sooner than the directions as they will continue to cook when added to the wok.
- Add the noodles and the shrimp in to the wok, along with the remaining base sauce. Turn the heat down to low and mix in the green onions. Sprinkle with chilli flakes. Allow to cook for 2 more minutes.
- For the peanut sauce, mix all ingredients in a bowl. Taste and adjust according to your preference. I added a lot of lime to mine.
- Turn the heat off, and serve the noodles with a spoonful of peanut butter and a wedge of lime . Garnish with cilantro.
Let me know what you think of the flavour profile!