Stir Fried Noodles With Shrimp Chiles Lime Recipes

STIR-FRIED NOODLES WITH SHRIMP, CHILES & LIME

Steps:

• Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
• In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
• Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
• Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
• Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
• Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
• Serve immediately, with lime wedges on the side.

THAI LIME SHRIMP & NOODLES

Steps:

• Place the first five ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp., Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture., Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest., Drain pasta; add pasta and shrimp to sauce, tossing to coat.

SHRIMP FRIED NOODLES - THAI-STYLE

Steps:

• Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
• Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

MALAYSIAN STIR-FRIED NOODLES WITH SHRIMP

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.