This Chili Lime Shrimp Noodle Bowl is a delicious base recipe, but feel free to shake it up by adding baby bok choy or broccolini to the bowl before adding the sauce. You might also consider watercress or baby corn. We are big believers in peeking in the fridge or pantry for inspiration.
- CHILI LIME SHRIMP NOODLE BOWL
- Servings: 2-4
- Time: 0hr 30mins
- Difficulty: Easy
|WHAT YOU NEED||WHAT TO DO||WHY|
||Noodles: In a covered 5-quart saucepot, bring water to a boil over high heat (~7 minutes). Remove from heat and submerge noodles. Set aside until al dente (~7 minutes). Drain through a mesh strainer and arrange in serving bowls; set aside. Meanwhile…||Arranging the noodles is easiest when freshly drained. As they set, they become difficult to separate.|
||Sauce: Add all to a blender or food processor. Purée until smooth (~1 minute). Set aside.||Slicing ginger across the grain prevents long fibers in the sauce.|
||Vegetables: In a 12-inch tri-ply everyday pan over medium heat, bring oil to a shimmer (~2 minutes). Add vegetables and seasoning, occasionally tossing with a bamboo spatula until tender (~3 minutes). With a silicone spatula, scrape in the sauce; bring to a boil (~2 minutes). Add shrimp, cook just until they turn pink (~3 minutes, depending on shrimp size).||Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin. Bamboo is gentle on cookware. Never use precooked shrimp. It is rubbery. Shrimp require close monitoring, as they overcook quickly. If they curl into a tight ball, they are overcooked.|
||Top noodles with the sauce; add cilantro and lime wedges.||Fresh cilantro adds an earthy freshness to the dish.|
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