Pumpkin Peanut Curry Noodles With Five Spice Seared Scallops And Shrimp Recipes

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TINGLY FIVE-SPICE SHRIMP AND NOODLES



Tingly Five-Spice Shrimp and Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 23

Vegetable oil, for frying
1 cup cornstarch
1 tablespoon ground Sichuan peppercorns, plus a few whole peppercorns
1 tablespoon Chinese five-spice powder
1 tablespoon superfine sugar
Salt
6 head-on tiger prawns or large shrimp, deveined and butterflied, heads and shells reserved
1/2 teaspoon fennel seeds
2 star anise
2 cinnamon sticks
A few cloves
2 cloves garlic, crushed
1 small leek, cleaned and thinly sliced
One 1-inch piece ginger, smashed or roughly chopped
2 cups chicken stock
1/2 cup Shaoxing wine (Chinese sherry)
1/4 cup shoyu (Japanese) soy sauce or tamari
1 egg, beaten
2 carrots, thinly sliced
2 scallions, thinly sliced on the bias
1/2 head savoy cabbage, thinly sliced
A big handful of shiitake mushrooms, trimmed
4 ounces Asian noodles, cooked

Steps:

  • Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
  • Bring a large pot of water to a boil.
  • In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
  • In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
  • Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
  • Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
  • As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
  • Transfer to a plate or platter and top with the sliced egg and cooked shrimp.

PUMPKLIN-PEANUT CURRY NOODLES W/5 SPICE SEARED SCALLOPS & SHRIMP



PUMPKLIN-PEANUT CURRY NOODLES W/5 SPICE SEARED SCALLOPS & SHRIMP image

Categories     Fish

Yield 4

Number Of Ingredients 15

1 lb spaghetti or flat noodles
salt
5 T vegetable or peanut oil
3 cloves garlic, finely chopped
2" ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 tsp crushed red pepper flakes
1/4 cup creamy peanut butter
1/4-1/3 cup tamari dark soy sauce
1 (15 OZ) can pumpkin
2 round T mild or hot curry paste
3 T five-spice powder
12 jumbo shrimp, peeled & deveined
12 diver scallops, trimmed & patted dry
4 scallions cut into 2" pieces, then thinly sliced lengthwise into matchsticks

Steps:

  • Heat a large pot of water for noodles. Add pasta to boiling salted water. Cook to al dente or with a bite to it. Heat large deep skillet over medium heat with 2 T oil. Add garlic, ginger, red bell pepper, and pepper flakes to pan and cook together a couple of minutes. Add peanut butter and melt it. Whisk soy into peanut butter. Stir in pumpkin and curry paste. Sauce will be very thick. Turn heat down to low. Add a ladle or 2 of pasta cooking water to thin sauce and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour five-spice on to a plate with some salt. Press both sides of shrimp & scallops into the powder. Add 3 T of remaining oil to hot skillet. Place shrimp in pan and cook 1 minte. Flip & sear the other side until just opaque. Remove shrimp to a plate & set aside. Add another 3 T of oil to skillet & heat back up to smoking. Add scallops & sear on both sides until opaque. Remove scallops & add to plate of shrimp. Drain pasta & return to pot. Add curry-pumpkin sauce & toss thoroughly. Serve noodles on 4 plates. Top with scallions & seafood.

CURRY PEANUT NOODLES



Curry Peanut Noodles image

It's an easy dish with pantry items, and you can add some cooked chicken. From Everyday with Rachael Ray.

Provided by Recipe Reader

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb thin spaghetti
2 tablespoons vegetable oil
1 tablespoon red curry paste (or more to taste)
1 (14 1/2 ounce) can chicken broth
1 (13 1/2 ounce) can unsweetened coconut milk
1/4 cup water
2/3 cup creamy peanut butter
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons soy sauce
peanuts, crushed, for garnish

Steps:

  • Cook the spaghetti according to the directions on the package.
  • Drain and return to the pot.
  • Meanwhile, in a large, deep skillet heat the oil over medium heat until hot but not smoking, about 2 minutes.
  • Stir in the curry paste and cook 1 to 2 minutes.
  • Whisk in the chicken broth, coconut milk, and water.
  • Bring to a gentle boil, stirring constantly, over medium-high heat, and cook 2 to 3 more minutes.
  • Whisk in the peanut butter, fish sauce, sugar, and soy sauce until smooth and creamy.
  • Toss the suace with the noodles and garnish.

Nutrition Facts : Calories 986.2, Fat 52.8, SaturatedFat 24.6, Sodium 1763.1, Carbohydrate 95.8, Fiber 2.6, Sugar 11.1, Protein 39

PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP



PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP image

Yield 4 servings

Number Of Ingredients 15

1 pound spaghetti
Salt
5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce, eyeball it
1 (15-ounce) can cooked pumpkin
2 rounded tablespoonfuls mild or hot curry paste (recommended: Patak's) found on international foods aisle
3 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks

Steps:

  • Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it. While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste. Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp. Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.

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