Long Life Noodle Soup With Hoisin Marinated Shrimp Recipes

HOT-AND-SOUR SHRIMP NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
• Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
• Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
• Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.

SHRIMP NOODLE SOUP

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

BO LING'S LONG LIFE NOODLE SOUP

Steps:

• Soak rice noodles in cold water.
• Boil 3 quarts of water. When boiling remove noodles from cold water put in boiling water. Cool 3 minutes. Remove from heat, rinse, drain. Set aside.
• Pan fry eggs (scramble); set aside.
• Heat oils in wok.
• Add finely chopped garlic, chicken breast (cut in strips) - when meat turns white add shrimp. Add stock, soy sauce and spinach.
• Turn off heat.
• Put noodles divided into two bowls. Add stock mixture. Top with egg.

CHINESE NEW YEAR: LONG LIFE NOODLES WITH SHRIMP RECIPE

Steps:

• To make the sauce, in a small bowl, mix 1 cup water, soy sauce, hoisin sauce, ginger, scallions, and garlic, and set aside.
• Cook the noodles, but cook them 1-2 minutes less than the packet instructions, as they will keep cooking in the sauce.
• While the noodles are cooking, heat a a wok over high heat. Add 2 tablespoons of vegetable oil and heat until shimmering.
• Add the shrimp and stir-fry for 2-3 minutes, until just cooked. Remove the shrimp to a bowl.
• Add the remaining 2 teaspoons of vegetable oil and stir-fry the scallions for 30 seconds, until fragrant. Add the red pepper and stir-fry for 1 minute, then add the shrimp and the sauce. Stir together.
• By now the noodles should be ready, so drain and add to the wok. Toss to combine everything well. Remove from the wok and serve immediately.

LONG-LIFE NOODLE SOUP WITH HOISIN MARINATED SHRIMP

Steps:

• Combine the marinade ingredients with the shrimp and mix to coat shrimp. Cover and marinate for 30 minutes in fridge. In a separate pot, par-cook the egg noodles in boiling water, or as per cooking instructions on package. Heat 3 TBS peanut oil in a wok or large saute pan. On medium high heat, add the onion and saute until soft. Add the shrimp and saute 1-2 minutes. Add the sake, broth, vinegar, fish sauce, mirin and soy sauce and cook the shrimp stirring occasionally over 2-3 minutes. Add the tamarind powder and stir. As shrimp begin to curl, add the peanuts and cook for 2 minutes on medium heat. Add the par-cooked noodles and simmer for anotehr 2-3 mintutes. Turn off heat and garnish with chopped coriander.

HOISIN SHRIMP STIR FRY

Steps:

• In a wok or large skillet, heat your oil. Add the carrots and garlic. Cook over medium heat for about 3 minutes.
• Add the mushrooms and snap peas. Cook until everything is tender.
• Remove the veggies from the pan. Add the shrimp. Allow to cook on one side, then flip.
• Sprinkle the flour over the shrimp and stir well until the flour lightly coats the shrimp.
• Return the veggies to the pan.
• Add the sauces, stir well to combine. Allow to heat for 1-2 minutes.

ASIAN LONG NOODLE SOUP

Steps:

• Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.