Shrimp Drunken Noodles

LunchDinner
Written By Alexandra Sordi
DSC_3715.jpg

This dish was really me making things up as I went, but after looking through similar recipes, it appears that I made drunken noodles lol.

We have rice noodles with shrimp, bok choy and shitake mushrooms tossed in a spicy sauce topped with green onion, sriacha, lime juice and Trader Joe’s Thai Lime & Chili Cashews.

DSC_3725.jpg

Of course, as always feel free to switch things up according to what you like. Use steak, chicken, tofu… instead of shrimp. Don’t like bok choy or mushroom? Use other veggies like peppers, carrots and snow peas.

Serves 4Ingredients1 lb rice noodles31-40 large shrimp1 large bunch baby bok choy (ends cut off)~24 oz shitake mushrooms, sliced3 cloves garlic, minced1 chili pepper, finely chopped4 stalks green onion, sliced (white and green parts separated)1/4 c soy sauce1 T oyster sauce1 t sesame oil1 T rice vinegar1 t fresh ginger, minced1 T Brown Sugar1/3 c roughly chopped cashewsDirectionsCook noodles according to directions. Rinse in cold water and toss with a bit of oil to prevent the noodles from sticking together.Meanwhile cook your shrimp in a large skillet on medium heat until pink (if you’ve bought raw). Transfer from the skillet to a large bowl and remove and liquid from the skillet. In that same skillet drizzle with olive oil and cook the bok choy and mushrooms until soft, but still tender. Remove from the heat and add to the bowl.In that same pan add the garlic, chili pepper and the whites of the green onion. Cook for about 2 minutes and then add the soy sauce, oyster sauce, sesame oil, rice vinegar, fresh ginger and brown sugar. Bring to a simmer and cook for about 3 minutes.Add the noodles, shrimp and veggies to the pan and toss everything together.Serve topped with the greens of the green onion, cashews and extra sriacha if you please.NotesGluten-free: If you use gluten-free soy sauce you are all set.Dairy-free: This recipe is dairy-free.Shrimp: Try with chicken, steak or tofu instead!Baby Bok Choy: If you use a larger size, make sure to chop down into bite size pieces.Shitake mushrooms: Try with other wild mushrooms like oyster mushrooms or baby bellas.

Serves 4

Ingredients

  • 1 lb rice noodles

  • 31-40 large shrimp

  • 1 large bunch baby bok choy (ends cut off)

  • ~24 oz shitake mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 chili pepper, finely chopped

  • 4 stalks green onion, sliced (white and green parts separated)

  • 1/4 c soy sauce

  • 1 T oyster sauce

  • 1 t sesame oil

  • 1 T rice vinegar

  • 1 t fresh ginger, minced

  • 1 T Brown Sugar

  • 1/3 c roughly chopped cashews

Directions

  1. Cook noodles according to directions. Rinse in cold water and toss with a bit of oil to prevent the noodles from sticking together.

  2. Meanwhile cook your shrimp in a large skillet on medium heat until pink (if you’ve bought raw). Transfer from the skillet to a large bowl and remove and liquid from the skillet.

  3. In that same skillet drizzle with olive oil and cook the bok choy and mushrooms until soft, but still tender. Remove from the heat and add to the bowl.

  4. In that same pan add the garlic, chili pepper and the whites of the green onion. Cook for about 2 minutes and then add the soy sauce, oyster sauce, sesame oil, rice vinegar, fresh ginger and brown sugar. Bring to a simmer and cook for about 3 minutes.

  5. Add the noodles, shrimp and veggies to the pan and toss everything together.

  6. Serve topped with the greens of the green onion, cashews and extra sriacha if you please.

Notes

Gluten-free: If you use gluten-free soy sauce you are all set.

Dairy-free: This recipe is dairy-free.

Shrimp: Try with chicken, steak or tofu instead!

Baby Bok Choy: If you use a larger size, make sure to chop down into bite size pieces.

Shitake mushrooms: Try with other wild mushrooms like oyster mushrooms or baby bellas.

Alexandra Sordi
Previous

Asian Crunchy Cabbage Salad
Next

Lazy Girl Mac n’ Cheese