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Active Time:30 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:6Yield:6 servings
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncesChinese flat noodles (see Tips) or linguine2tablespoonssugar2tablespoonsdark soy sauce (see Tips)2tablespoonsreduced-sodium soy sauce2tablespoonsChinese sesame paste (see Tips) or tahini2tablespoonschile-garlic sauce (see Tips)2tablespoonslow-sodium chicken broth1tablespooncider vinegar2tablespoonsSichuan preserved vegetables or kimchi, rinsed and chopped2tablespoonspeanut oil or canola oil16raw medium shrimp (10-12 ounces see Tips), peeled and deveined¼cupchopped unsalted roasted peanuts3scallions, finely chopped
Cook Mode(Keep screen awake)
Ingredients
12ouncesChinese flat noodles (see Tips) or linguine
2tablespoonssugar
2tablespoonsdark soy sauce (see Tips)
2tablespoonsreduced-sodium soy sauce
2tablespoonsChinese sesame paste (see Tips) or tahini
2tablespoonschile-garlic sauce (see Tips)
2tablespoonslow-sodium chicken broth
1tablespooncider vinegar
2tablespoonsSichuan preserved vegetables or kimchi, rinsed and chopped
2tablespoonspeanut oil or canola oil
16raw medium shrimp (10-12 ounces see Tips), peeled and deveined
¼cupchopped unsalted roasted peanuts
3scallions, finely chopped
Directions
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well. Transfer to a large shallow serving bowl.
Meanwhile, combine sugar, dark soy sauce, reduced-sodium soy sauce, sesame paste (or tahini), chile-garlic sauce, broth and vinegar in a small bowl. Place near the stove. Pat dry preserved vegetables (or kimchi) with a paper towel. Place near the stove.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add shrimp; cook, stirring, until the shrimp just starts to turn pink, about 2 minutes. Stir in the vegetables (or kimchi), then add the sauce mixture and cook, stirring, until the shrimp is just cooked through, 1 to 2 minutes.
Pour the shrimp mixture over the noodles. Top with peanuts and scallions. Toss together at the table before serving.
Tips
Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
Look for Chinese sesame paste–similar to tahini with a more prominent roasted-sesame flavor–Asian markets.
Originally appeared: EatingWell Magazine, September/October 2015
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Nutrition Facts(per serving)387Calories12gFat51gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
