Spicy Ginger Noodles {with Shrimp}
| November 16, 2011 | Posted by Lauren Keating under Asian, One Pan, Pasta and Noodles, Shawn's Favorites, Vegetarian or Vegan |
I love having a bog. Really, I do. I love cooking, thinking up ideas and perfecting recipes, and taking photographs. I even enjoy typing my recipes up, despite all of the annoying code that Google likes. But once all that is done, I’m left staring at a big, blank space that needs to be filled with words.
And I kind of hate it.
Having to come up with those words is the single biggest reason that I don’t post more often. Sometimes it’s not too bad – I can share a story about how I was inspired to make the recipe or about how I tried a new ingredient or technique – but a lot of times there’s just nothing. to. say. I mean, there are only so many ways you can say “This is delicious, make it!”
So I guess all that to say every recipe out there doesn’t have an interesting story to go along with it. And I’m tired of writing for writing’s sake. But I won’t let that stop me from sharing recipes.
I don’t remember how I got the idea to make these spicy ginger noodles or why. I don’t have a memory attached to them or anything like them. They won’t change the world or persuade someone to marry you. But they were delicious. And you should make them.
Spicy Ginger Noodles {with Shrimp}
Serves 4.
Prep Time: 15 minutes; Total Time: 45
These citrusy noodles are full of bright flavor. Enjoy them straight out of the pan or at room temperature – either way, they’re perfect for slurping.
Ponzu sauce can be found in the Asian section of most major grocery stores (look near the soy sauce). You can also substitue a mixture of equal parts soy sauce and lime juice with a splash each of rice wine vinegar and sake.
Ingredients
- 1 packet Udon Noodles
- 1 tablespoon Vegetable Oil
- 1/2 pound medium Shrimp, peeled and with tails removed (Optional)
- ½ Onion, sliced
- 2 cloves Garlic, minced
- 2 teaspoons freshly grated Ginger, divided
- 3 pieces Bok Choy, sliced, white stems and tender greens separated
- 2 Carrots, peeled and cut into matchsticks
- 8 ounces Crimini Mushrooms, sliced
- 1/4 cup Ponzu Sauce
- 1 Lime, juiced
- 1 tablespoon Sambal Oelek (chili paste)
- 1/4 cup chopped Fresh Basil
Preparation
- Prepare the soba noodles according to the directions. Toss with a little oil and set aside.
- Heat the vegetable oil in a large sauté pan over medium-high heat. Add the shrimp (if using) and cook until lightly browned – about 2 minutes on each side. Remove from pan and set aside.
- Add the onion, garlic, 1 tablespoon ginger, bok choy stems, and carrots to the pan. Cook, stirring constantly, until vegetables are just softened – about 7 minutes.
- Add the cooked noodles, shrimp, boy choy greens and mushrooms to the pan. Stir together the ponzu, lime juice, sambal oelek, and remaining ginger. Pour the sauce over the noodles. Continue to cook, stirring constantly, until the shrimp are done – about 10 minutes. Remove from heat and stir in the basil.
Ginger noodles sound fantastic. Shrimp is my favorite with noodles.
I’m kind of passionate about ginger in my noodles…you could totally convince me to propose with this dish.
Ahahaha this made me laugh! Your pictures tell it all. My blogging stress comes from taking pictures… I feel like I have a lot to say, but my photography skills aren’t quite good enough to where I feel I am doing justice to whatever it is I’ve cooked.
I’ve got to say. ginger is a nice addition here
Yum.
I love the contrast between yours & Andrea’s experiences. I think photojournalists have always struggled with this: are you a photographer first, or a writer? Thankfully, blogs are beautiful either way. By all means feel free to make every day a Wordless Wednesday, letting your photos speak for you, with a recipe at the end. You have a gift for the visual!