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!
Ummmmmmmmmmmmmmmmmmmmmami!
I keep telling myself, “I’m gonna do it. I’m gonna make some Chinese food. I am. I really am. I really, really am.” Aaaaaaaand, then I pick up the phone and order take out from the place up the street. It would be so lovely to make it here at home. Years ago I used to make Chinese for my husband and me, when we were young and I didn’t have children who would go into gagging fits over Chinese and I had to make American kid family friendly things. Now would be a good time to start making it at home again, just for John and me to share like we used to do. Thanks for the beautiful recipe.
I totally agree, as easy as it should be to make, Asian cuisine is super easy to mess up. I made something a few months ago that after the first bite I walked straight to the garbage. HOLY GINGER. Yup. It was awful. Cannot wait to try this recipe. My hubby will go crazy for the shrimp/
Oh and I love slurpy rice noodles too! Don’t make them enough!
Asian cooking used to stress me out because you had to be quick…everything needs to ready to go. You are spot on with this number, the flavors sound amazing!!!
I actually make Asian food quite a bit ever since taking a Thai cooking class, so I will def try this. BTW, keep holding your nose. Fish sauce DOES stink, probably exactly as bad as you’ve imagined it!
I haven’t ever made Asian food but I love to go out and eat it!! 🙂
Asian food scares the heck out of me too! I can do soba noodles but that’s about it. Those rice ones always get the stare down from me in the grocery aisle and then I quickly run away too freaked to actually give them a try. They just look like they’ll clump up into one big mess! Perhaps it’s time to give them a try?
i’ve never done soba noodles…i need to get on that!
the rice ones CAN clump, but i’d say if you rinse them right after draining and/or chop ’em up a little they won’t be too bad!
Fish sauce totally freaks me out, but it definitely is key for that umami flavor. Beautiful!
yeah…i kind of hold my nose when i pour fish sauce. i don’t even know if it smells at all, i’m just too scared to try!