Asian Rice Noodles with Shrimp and Broccolini
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In answer to your question... yes, I do seem to be posting quite a few Asian noodle-type recipes lately (like here here here). And no, I'm not even sorry. I mean, I did consider apologizing, because I don't want you to think I'm one of those cooks who gets in a rut and doesn't realize how repetitive and boring she's getting. But then I made this again last night and was immediately convinced that no apologies were needed. If this is a rut, please let me stay here forever. And ever.
If truth be told, my palate (LOL!!) is leaning very heavily these days towards Asian flavors, and you know, you gotta cook what inspires you. Next month it might be Mexican or Indian (I'm in!). But this particular dish has quickly become a regular in our weeknight rotation, not only because of its particular deliciousness, but also because it's just so dang quick and easy to throw together.
It takes only minutes to trim up some broccolini, 3 minutes to cook it and a few minutes to cook some shrimp and soak some rice noodles. The sauce is just a few easy ingredients. And I promise you, dinner is ready in 20 minutes total.
If you've never cooked with rice noodles before, nothing could be easier and they're gluten free and soak up sauce like nobody's business and that makes them super flavorful, and I hope I've done my job convincing you to get this made. But one word of advice... double the recipe. Although the recipe says it will serve 3 or 4, it will easily feed 2, but will leave 4 people sad and hungry for more. Here's the recipe...
Asian Rice Noodles with Shrimp and Broccolini
Click here for a printable recipe
I made a few changes from the original recipe that I got from The Kitchn website, which included reducing the fish sauce and increasing the soy sauce and replacing lemon juice with lime juice. I made a few other changes as well, but you can see the original recipe here. As I mentioned in the blog post, if you are feeding 4 people, you will want to double this recipe. If you do happen to have leftovers, they're ever so great for lunch. P.S. The last time I made it I threw in some langostinos that I had in the freezer and that was heavenly!
Adapted from The Kitchn
Serves 3 to 4 (but not really)
1 bunch Broccolini (about 6 ounces), trimmed and cut into 2-inch pieces
8 ounces thin, flat, dried rice noodles
2 tablespoons vegetable oil
8 ounces large uncooked shrimp (26/30 count), peeled and cleaned
Salt
For the sauce:
1 clove garlic, minced
2 teaspoons fish sauce
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons soy sauce or tamari
2 teaspoons (or to taste) Asian chile-garlic paste, such as sambal oelek (I like go-chu-jang)
For serving:
2 scallions, thinly sliced
1 tablespoon coarsely chopped fresh cilantro
Cook/soak the rice noodles according to the package directions, about 8-10 minutes. Drain and rinse briefly with cold water to keep it from sticking.
Bring a large pot of salted water to a boil over high heat. Add the Broccolini and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the Broccolini to a large plate.
Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the shrimp, season with salt, and sauté until just pink and almost cooked through, about 3 minutes. Transfer to the plate with the Broccolini. Drain the rice noodles.
In a small bowl, jar or measuring cup, combine the sauce ingredients and set aside.
Heat the remaining 1 tablespoon of oil in the pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cooked, drained noodles, the broccolini, shrimp and sauce ingredients. Mix everything together really well and then remove from the heat, cover and let sit for a few minutes to let the noodles absorb the sauce. Give it all another good stir and serve with a sprinkling of cilantro.
