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Sesame Noodles With Shrimp and Vegetables

Sesame Noodles With Shrimp And Vegetables

An Asian inspired dish with sesame noodles, shrimp, and mixed vegetables.
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 people
Author Renee

Ingredients

For the sauce:

  • 1 piece peeled fresh ginger 2 1/2 inches
  • 3 large or 4 small garlic cloves minced
  • 3 tablespoons brown sugar
  • 1/2 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon chili pepper sauce Sriracha or Tabasco
  • 6 1/2 tablespoons peanut oil divided
  • 3 tablespoons Asian sesame oil dark, divided

For the noodles:

  • Salt
  • 1 pound dried angel hair pasta 16 ounces

For the vegetables and shrimp:

  • 4 ounces haricot verts
  • 3/4 cup matchstick carrots
  • 1 small head napa cabbage chopped
  • 1 onion thinly sliced
  • 1 pound medium or small shrimp peeled and deveined

Instructions

For the sauce:

  1. 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:

  1. 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.
  2. Add the reserved cup of pasta water to the sauce in the food processor. Process to blend.
  3. 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.
  4. 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.
  5. Remove the haricot verts from the ice water bath and drain. Chop into thirds (bite-sized pieces) and set aside.
  6. 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.