Shrimp Shiitake Noodles Food
SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES
"We love the crispy noodles on top of this time-saving Thai dish, but roasted cashews are a wonderful complement as well." -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.
Nutrition Facts : Calories 238 calories, Fat 10g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 710mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP SHIITAKE NOODLES
These Shrimp Shiitake Noodles are loaded with earthy shiitake mushrooms, juicy, plump shrimp and oodles of noodles in a yummy soy sauce and butter sauce. Best of all, dinner in 30 minutes! Get your slurp on!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Cook your noodles or pasta according to package instructions. Reserve 1 1/2 cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and lightly season with salt and pepper. Cook on both sides for about 1 to 2 minutes or until the shrimp is pink and starts to get golden brown. Transfer shrimp to a plate and set aside.
- Add the butter and sesame oil to the same skillet. Once the butter has melted, add the shallots and garlic and saute for about 2 to 3 minutes, until the shallots have softened and the garlic is aromatic.
- Add the shiitake mushrooms and stir so that the mushrooms get coated in the butter. Turn the heat down to medium and cook the mushrooms until they start to lightly brown. Should take about 5 minutes.
- Deglaze the skillet with the white wine, stirring to get all the brown bits at the bottom. Cook for about 1 minute, the mushrooms should soak up all the wine.
- Stir in the dark soy sauce, regular soy sauce, brown sugar, red pepper flakes and the reserved pasta water. Continue cooking for another 3 minutes.
- Add the noodles to the skillet and toss. Add the shrimp back to the skillet and garnish with the green onions.
- Serve while warm.
Nutrition Facts : Calories 630 kcal, Carbohydrate 78 g, Protein 34 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 252 mg, Sodium 2206 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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- Bring a pot of water to a boil for your pasta. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.
- Reduce heat to medium and add the garlic and shallots. Sautee until beginning to caramelize, about 2 minutes. Add the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.
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