Grilled Shrimp With Rice Noodles Recipes

Steps:

• Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
• Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
• Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
• Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.

Steps:

• Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
• Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
• Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
• Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

Steps:

• To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
• For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
• Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

Steps:

• In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
• Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
• In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

Steps:

• Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
• Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
• Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
• Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
• Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
• Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
• To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.