Mint Marinated Shrimp With Glass Noodles Recipes

MINT-MARINATED SHRIMP WITH GLASS NOODLES

Steps:

• Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.
• Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.
• Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.
• Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.
• Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD

Steps:

• Grilled shrimp, recipe follows
• Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
• Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
• Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
• Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
• Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
• Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.

SHRIMP-AND-BASIL GLASS-NOODLE STIR-FRY

Steps:

• Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain. In a bowl, combine soy sauce, fish sauce, lime juice, and 1/4 cup water.
• Heat a wok or large skillet (preferably cast iron) over high. When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile. Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.
• Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer to plate.
• Return wok to high heat. Swirl in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes. Transfer to plate.
• Return wok to high heat. Swirl in remaining 1 tablespoon oil. Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve.

BAKED SHRIMPS WITH GLASS NOODLES (TANGHOON)

Steps:

• Soak glass noodles in warm water, for 15mins or so.
• Do not let it get too mushy.
• Preheat oven to 180C/ 350F.
• Cut the roots off the cilantro stalks, about 2" from the bottom.
• Clean the roots, then smash with back of a cleaver.
• Chop the cilantro leaves and set aside for garnishing.
• Heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
• Add chicken stock, fish sauce, dark soy sauce and glass noodles.
• Bring to boil, then turn off the heat.
• Transfer mixture to a baking dish (if not using a flame-proof casserole).
• Add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
• Garnish with chopped cilantro and serve hot.

GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE

Steps:

• In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
• In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
• While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
• Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
• Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.

LEMON MINT SAUCE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
• In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
• Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

SHRIMP AND MANGO SALAD WITH GLASS NOODLES

Steps:

• Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
• Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
• While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
• Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
• Serve noodles topped with shrimp salad.

MINT-MARINATED SHRIMP WITH TABBOULEH, TOMATOES, AND FETA

Steps:

• Stir bulgur, 1 1/2 cups water, 1/2 cup lemon juice, and 1/3 cup oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.
• Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoon salt in medium bowl. Mix in shrimp. Marinate 30 minutes, stirring occasionally.
• Drain off any excess liquid from bulgur. Mix in tomatoes, arugula, feta, green onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.
• Mound salad in large shallow bowl or on individual plates. Spoon shrimp and dressing over and serve.
• *Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

TIGER SHRIMP AND GLASS NOODLE SALAD

Steps:

• Preheat the Philips Airfryer to 390°F (200°C). In a small bowl, stir together the piment d'Espelette and 2 tbsp olive oil. Arrange shrimp on a baking sheet and brush with the piment d'Espelette mixture. Sprinkle with lemon and lime zests and season with salt and pepper.
• Place 6 shrimp cut side down in the fry basket and insert into the Airfryer. Cook for 4 minutes. Transfer to a baking sheet to cool. Repeat with remaining shrimp.
• For the dressing: In a bowl, whisk together lemon juice, soy sauce, honey, ginger, green onion, and chili sauce. Slowly whisk in the oil until emulsified.
• Assemble the salad in a large bowl, tossing in noodles, cucumber, bell peppers, carrot, green onions, papaya, mint, and cilantro. Add the vinaigrette to taste and toss to combine. Taste and adjust the seasoning if necessary.
• Divide the salad among 6 plates. Place 3 shrimp on top of each serving. Garnish with peanuts and basil and serve immediately.
• Tip: It's worth seeking out piment d'Espelette for its complex flavor and subtle heat, but hot paprika can be used instead. You can also substitute glass noodles for rice noodles.