An Asian inspired dish with sesame noodles, shrimp, and mixed vegetables.
Course
Main Dish
Cuisine
Thai
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings5people
AuthorRenee
Ingredients
For the sauce:
1piecepeeled fresh ginger2 1/2 inches
3large or 4 small garlic clovesminced
3tablespoonsbrown sugar
1/2cupcreamy peanut butter
3tablespoonsrice vinegar
3tablespoonssoy sauce
1teaspoonfish sauce
1teaspoonchili pepper sauceSriracha or Tabasco
6 1/2tablespoonspeanut oildivided
3tablespoonsAsian sesame oildark, divided
For the noodles:
Salt
1pounddried angel hair pasta16 ounces
For the vegetables and shrimp:
4ouncesharicot verts
3/4cupmatchstick carrots
1small head napa cabbagechopped
1onionthinly sliced
1poundmedium or small shrimppeeled and deveined
Instructions
For the sauce:
Place the ginger and garlic into a food processor fitted with a knife blade. Process until finely minced. Add the brown sugar, peanut butter, vinegar, soy sauce, fish sauce, chili pepper sauce, 4 1/2 tablespoons peanut oil, and 1 1/2 tablespoons of sesame oil. Process until smooth. Leave the sauce in the food processor.
For the noodles:
In a large bowl, prepare an ice bath using ice and water. Bring a large pot of water to a boil over high heat. Add the haricot verts and cook for 2 to 3 minutes. Remove the haricot verts and place them in the ice bath. Add salt to the water in the pot and let the water return to a boil. Add the pasta and cook according to the package instructions until just tender (al dente). Set aside 1 1/2 cups of the pasta water. Drain the pasta, rinse with warm water, and drain again.
Add the reserved cup of pasta water to the sauce in the food processor. Process to blend.
Transfer the pasta to a large bowl and toss with 1 1/2 tablespoons of sesame oil. Add the sauce and toss to coat all the pasta.
In a medium skillet or saute pan, heat 1 tablespoon of peanut oil over medium-high heat. Add the onions and saute until they soften and are opaque. Add the napa cabbage and carrots to the pan and saute for 2 to 3 minutes. Add the mixture to the pasta and sauce and toss to combine. Let the pasta mixture sit at room temperature for 45 minutes.
Remove the haricot verts from the ice water bath and drain. Chop into thirds (bite-sized pieces) and set aside.
After the pasta has sat for 45 minutes, in the same skillet or pan used for the onions, heat 1 tablespoon of peanut oil over medium-high heat. Add the shrimp and saute just until the shrimp are done. Do not overcook the shrimp. Transfer the shrimp to the pasta bowl. Add the haricot verts. Toss to combine and fully coat all ingredients. Serve at room temperature. Garnish with toasted sesame seeds, scallions, or fresh cilantro.
Recipe Notes
An Asian inspired dish with sesame noodles, shrimp, and mixed vegetables.