Chili Lime Shrimp Noodle Bowl

• portioner: 4 servings
• aktiv tid: 20 minutes
• total tid: 30 minutes

Ingredienser

1 lb. raw peeled and deveined medium shrimp

2 small shallots (sliced thin)

3 Tbsp. vegetable oil

1 Tbsp. fish sauce

1 Tbsp. Asian chili-garlic sauce

Zest and juice of 1 lime

1 tsp. freshly grated ginger

1/2 tsp. ground turmeric

1 8-oz. box pad thai rice noodles (such as Annie Chun's, but see notes and maybe use less)

1 Tbsp. sesame oil

Garnishes: 1/4 cup each fresh basil leaves (thinly sliced green onion, and roasted chopped peanuts)

Vejledning

1. Place shrimp in a large bowl; add shallots, vegetable oil, fish sauce, chili-garlic sauce, lime zest (reserve juice), ginger, and turmeric; gently toss to combine. Let stand 10 minutes.

2. Cook noodles according to package instructions. Toss immediately with sesame oil to avoid sticking. Divide evenly into each of 4 bowls.

3. Heat a large skillet over medium-high heat. Add shrimp and marinade; cook 3 to 4 minutes, tossing occasionally to ensure shrimp browns on both sides.

4. Spoon mixture over noodles. Garnish with basil leaves, green onion, and peanuts. Squeeze lime juice overtop.

Notater

Rachel: Many of the fam like the recipe as-is, but if you want to add veggies and have bigger portions, I doubled the sauce and then while the shrimp was cooking I cooked (in a different pan) a chopped large head of broccoli, carrot, red pepper, and a bit of bok choy (or whatever veggies you have) and added those to the shrimp when the shrimp was done. Yummy.

A few of us feel like 8 oz of noodles can be too much, depending on the brand and how long you let them soak, so consider reducing. Also I think it’s best to drizzle the lime juice right before you eat. The lime flavor gets lost in the noodles as leftovers.