Spicy Noodles With Ginger-Garlic Shrimp and Wasabi Sauce

By Robyn's Cookin' on February 12, 2010

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    SHRIMP

    1. 1 lb uncooked shrimp, peeled and deveind
    2. 1 tablespoon gingerroot, grated ( don't use powder)
    3. 2 garlic cloves, minced
    4. 1 1/2 teaspoons vegetable oil

    NOODLES

    1. 4 ounces wide rice noodles, broken in half
    2. 1 1/2 teaspoons toasted sesame oil
    3. 2 cups napa cabbage, shredded
    4. 1 large carrot, shredded
    5. 1/2 cup radish, thinly sliced
    6. 1/4 cup fresh basil, torn
    7. 1 jalapeno, seeded and sliced
    8. 1/4 cup honey-roasted cashews or 1/4 cup wasabi peas

    WASABI SAUCE

    1. 5 1/2 tablespoons soy sauce
    2. 5 1/2 tablespoons rice vinegar
    3. 1 1/2 tablespoons lime juice
    4. 1 1/2 tablespoons vegetable oil
    5. 1 1/2 teaspoons sesame oil
    6. 1 1/2 teaspoons sugar
    7. 1 1/2 teaspoons wasabi paste ( plus more to taste)

Directions

  1. In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
  2. Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
  3. To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
  4. A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.