Better Than Take-Out (and Almost as Quick) Shrimp & Veg Noodles

These really are super-quick – you will have them put together in less time than it takes to decide what to order in. While eating them, my mister is all “So much flavour! Where does all of this flavour come from?” which is a pretty good testimonial, but it really is about getting the balance of sweet/sour/savoury/spicy right and this recipe is a solid win for that and it looks pretty, too.

This makes four servings, which feeds approximately 2.5 Melanists.

What you need:

  • 1/3 cup of fish, chicken or veg stock (I tend to have some shrimp bouillon on hand, so that’s my go-to for this when available)
  • 3 tbsp rice vinegar
  • 3 tbsp crunchy peanut butter
  • 2 tbsp demerrara sugar
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp chili flakes (or to taste)
  • 225 g wide rice noodles
  • 2 tbsp cooking oil
  • 4 cloves of garlic, crushed
  • 1 tbsp fresh ginger, grated or finely chopped
  • 20 (depending on size – I bank on 5-6 per person) raw shrimp, peeled and cleaned
  • 1 red bell pepper, finely sliced
  • 2 cups of snow peas
  • 1 egg
  • 4 green onions, chopped with white bits and green bits separated
  • A handful of cilantro leaves
  • 1/4 cup roasted peanuts, chopped
  • Lime wedges

What you do:

In a medium-sized bowl, whisk together the stock, vinegar, peanut butter, sugar, lime juice, fish sauce and chili flakes and set aside.

Cook the noodles according to package instructions until very al dente. They should still have some crunch in the middle when bitten into. Drain, rinse with cold water and set aside.

In a large wok over high heat, add the oil , garlic, ginger, shrimp, pepper, the white parts of the onions and snow peas and fry, stirring continuously, until the shrimp are no longer translucent and just beginning to brown.

Reduce the heat to medium, push the shrimp and veg aside and crack the egg into the wok (add a little more oil if the wok is dry) and stir to scramble.

Once the egg is cooked, stir the shrimp and veg back into the centre of the wok, then stir in half of the sauce and fold the noodles in with the wok ingredients.

Stir fry this until the noodles are warmed through, adding more sauce as necessary to keep everything well-lubed.

Stir in half of the green parts of the onions, then serve topped with cilantro, peanuts, lime wedges and the remaining onion.

 

 

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