Sunday, April 17, 2011

Sesame Noodles with Chili-Lime shrimp

People, I do not claim to be the best cook in the world. But every once in awhile I make something that is pretty epic. Today, I opened my fridge to find it nearly empty. I had some shrimp, scallions and that was pretty much it. I had some tomatoes, but I think I'm going to stew them tomorrow.

Anyway- I was thinking Chinese today- specifically some cold sesame noodles that I ate in Xi'en. They were fantastic and I felt I could recreate a similar sauce at home. I didn't have any rice noodles so used angel hair with spectacular results. Marinate the shrimp for a bit and the dish come together in about 15 minutes.

Sesame Noodles:
1/2 package angel hair
2 tsp natural peanut butter
2 tsp tahini
2 cloves minced garlic
1 tsp grated ginger
1 tsp sesame oil
1 tsp apple cider vinegar
2 Tbsp soy sauce

Mix together all wet ingredients.

Cook pasta according to directions. Drain and rinse with cool water. Cover with delicious sesame sauce.

Chile Shrimp:
1 pound deveined shrimp
1 Tbsp finely grated ginger
1 Tbsp lime zest
2 Tbsp lime juice
2 Tbsp soy sauce
1 tsp sesame oil
1 tsp agave
1 Tbsp chinese chile garlic paste
1 bunch scallions chopped into 1 inch pieces

Mix it all (except scallions) together. Mainate in fridge for a bit. After you are satisfied with the marination time - saute the shrimp in the marinade for a a few minutes. Add the scallions and saute for about 2 minutes.

Now, just add the shrimp to the noodles. You can serve with marinade or without- up to you. I did, and I liked it!

Um yum.

That may or may not be a tequila sunrise in the backround. Sundays are best with cocktails.

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