Spicy Shrimp Noodle Bowl
A delicious weeknight meal ready in under 40 minutes. The wild shrimp were sous-vide for 15 minutes at 149°F. While the shrimp cooked I put together a simple sauce of spicy oil, chili paste, soy sauce and honey. Steamed the noodles for 7 minutes, then tossed them in the sauce. Poured in the shrimp and gave another toss. Filled a couple of bowls with noodles, topped with shrimp, then finished with green onions, red chilies, and sesame seeds. Served with Minneola wedges and Chinese broccoli. Would also be great with limes and broccoli, spinach, or whatever veggies you have on hand.
Ingredients
- 300 g Wild Argentinian shrimp 20/40 size, peeled and deveined (about 16-20 shrimp)
- 198 g Thai Stir Fry Rice Noodles
- 2 tablespoons spicy chili oil
- 2 tablespoons sesame oil
- 1 teaspoon chili paste
- 3 tablespoons soy sauce
- 3 tablespoons honey
For Garnish
- Green onions thinly sliced
- Long red chilies thinly sliced
- Cilantro leaves
- Sesame seeds
Instructions
- Preheat the sous vide bath to 149°F for 15 minutes.
- Place the shrimp in a single layer in a vacuum seal bag (or two). If you have aromatics like chilies, ginger, or cilantro to add to the bag, you can, but it’s not required. Place the shrimp bag in the water and cook for 15 minutes.
- Prepare the garnishes and set aside.
- Cook noodles for 1-2 minutes less than package directions. My noodles only require 8-10 minutes to cook, so I cooked them for 7 minutes, timing them to finish at the same time as the shrimp.
- Heat a 11-inch skillet over medium low heat, add the chili oil, sesame oil and chili paste. Heat the oil for 1-2 minutes. Whisk in soy sauce and honey to combine.
- Toss the noodles in the skillet with the sauce and stir to coat the noodles.
- Pour the shrimp into the noodles and toss to coat in the sauce.
- Divide into bowls and top with garnishes. Enjoy
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