Not so much to eat because let’s face it – that umami thing? I’m sold. 100% L-O-V-E it. Of all the flavors in flavortown, umami anything is going to win me over anytime.
No, I’m talking scary to MAKE because as delicious as Asian food actually is, I’ve found that it’s super easy to mess up. Yep, I’m talking about a lil’ thing called “too much soy sauce” or maybe “too much ginger” or maybe even (Lord help us) “I forgot the garlic.” There are so many flavors that work so perfectly together in Asian cooking that if you forget something or over/under-do it then the whole dish can taste a little jank.
The other night I remembered randomly really love rice noodles growing up. It’s not something we a lot, but I remember thinking the texture was pretty stellar and they were super fun to slurp. Coincidentally those are exactly the same reasons that I still love them today – so I jumped right in the car, went to the store, bought some, and came home and made this dish, hoping to high heaven that I wouldn’t add too much soy sauce, too much ginger or (Lord help me) too little garlic.
Oh, and y’all? Make this tonight. For dinner, for reals. You’re welcome 😉
SWEET GARLIC CHILI SHRIMP WITH RICE NOODLES
- 12 oz peeled deveined shrimp
- 6 oz rice noodles (aka rice sticks)
- 2 whole zucchini, cut into quarters length-wise and cut into pieces
- 1 whole onion, sliced
- 1 whole red pepper, sliced
- 2 cups vegetable or chicken stock
- 5 cloves garlic, minced
- 1/4 cup corn starch
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp sriracha
- 1 Tbsp toasted sesame oil
- 1 Tbsp sesame seeds
- 2 tsp honey
- 1/2 tsp prepared horseradish (optional)
In a large skillet heat the oil over medium heat. Meanwhile toss the shrimp with the cornstarch and shake off the excess. When the oil is hot, add the shrimp and fry lightly for about 2 minutes on each side until the shrimp are just done. Remove using a slotted spoon and let drain on a paper towel. Add the vegetables to the hot pan and cook for about 8 minutes until tender. While the vegetables are cooking whisk together the stock, garlic, soy sauce, fish sauce, sriracha, toasted sesame oil, sesame seeds, honey and horseradish. When the vegetables are tender add the sauce and the shrimp to it. Turn down the heat to medium low and simmer for about 6 minutes or so until the sauce thickens. While the sauce is cooking boil the rice noodles until just done, about 6-8 minutes or so. Rinse immediately with cold water and toss with the sauce. Serve hot!