Spicy Minced Shrimp With Rice Noodles
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound dry flat rice noodles (sometimes called rice stick noodles)
- About 1 pound wild shrimp, in the shell, fresh, or frozen and thawed (about 24 pieces)
- 2fresh red Fresno chiles or green Serrano chiles, seeds removed, if desired, finely chopped (or substitute 1 teaspoon red-pepper flakes)
- 2tablespoon dried shrimp, finely chopped (optional)
- 1tablespoon rice vinegar
- 2tablespoons soy sauce
- 2teaspoons toasted sesame oil, plus 1 teaspoon for drizzling
- 2tablespoons mirin or sherry (if using sherry add 1 teaspoon sugar)
- 1teaspoon grated garlic (about 2 or 3 cloves)
- 1tablespoon grated ginger
- 1teaspoon kosher salt, plus more as necessary
- 3tablespoons chopped scallions
- 3tablespoons coconut or vegetable oil
- Basil leaves, cilantro sprigs and 2 tablespoons chopped roasted peanuts, for garnish
- Lime wedges, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
658 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 93 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 31 grams protein; 817 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.)
- Step 2
Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough ¼- to ½-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).
- Step 3
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.
- Step 4
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.
Private Notes
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Cooking Notes
Cilantro Liberation Front
Well, then, don't eat it, or adjust the recipe! #downwiththehealthpolice
Michael
Don't discard the shrimp shells. Use them to make a broth for soaking or boiling the noodles.
dimmerswitch
Good tip on using shrimp shells, Michael. I always just pop shrimp (or crab) shells in water with aromatics like black peppercorns, lemon, maybe a little celery or bay leaf or both and simmer for a bit, then strain, cool and freeze to have stock when I need it. Or sometimes I even freeze the shells if I'm in a hurry and then make the stock later using the frozen shells. You are spot-on not to discard them.
TXcook
Excellent! I used the dried shrimp. Used 3/4 tsp sambal instead of chili. Did not grate the garlic (I value the skin on my knuckles too much to do that) but rather mashed to a paste with salt. My rice noodles need a 15-minute soak and then a kettle of boiling water poured over them to get soft. I served some of the shrimp mix over zucchini noodles and that was great, too. Used mint, cilantro & basil as garnish. I liked that you could prep the shrimp ahead.
Richard
I'm amused that the original article in the NYT makes it out to be some extraordinary accomplishment to create a dish with a quarter pound of "meat" as an acceptable and normal serving. (That is what most nutritionists say it should be--the old "size of a deck of cards" heuristic.) Also, the sodium content of one serving of this dish is almost as high as the level I aim for in an entire day.
Jim
wow- a bit harsh. Generally, I soak in boiling water- just a note on how to handle rice noodles
Kay Millerr
Could you give the manufacturer of the Louisiana wild dried shrimp?
Leading Edge Boomer
The intro includes "sausage-like mixture" and Step 3 includes "shrimp-sausage mixture". Is all this by way of analogy, or is some kind of actual sausage missing from ingredients?
Marty
Just wondering about using crawfish tails rather than wild shrimp??
Christa
Why don't you try it and see--I'm sure it will be fine. Nobody needs to give you permission to riff on the recipe and use what you have on hand.
ejg
I have made this several times, and I have some suggestions to make this delicious recipe even better. First--I would double all the ingredients that go into the sauce (mirin, ginger, garlic, soysauce, etc but maybe not chili!). More sauce would be better. Second, I included french green beans when I realized I had no scallions--and it was a great, crunchy, colorful addition.
Liz
I interpreted "add shrimp-sausage mixture" in Step 3 as the sausage-filling like mixture made from chopped shrimp combined with seasonings created in Step 2.
Rebecca
This is delicious! I used a bag of broccoli slaw and a diced yellow pepper instead of the noodles and used low sodium soy and rice vinegar. Also reduced the salt by half. It was delicious and satisfying.
Giovanni Luca
The noodles will soak up the liquid of the shrimp marinade so make sure not to overcook it, otherwise it will be very dry!
Leobot
I always try a noodle first before draining. Thus preventing a waste of money. But I also generally choose the boiling-for-a-few-minutes method. Works more consistently for me.
john
Way too salty, and I cut the salt in half. Hardly edible.
Mary in Knoxville
This recipe is so easy, so delicious, so spicy. For two people I halved the amount of rice noodles and halved the amount of shrimp. Made the written amount of sauce. Left out the dried shrimp. Peanuts for the garnish. Yum!
Jean
This is truly delicious! If you use dried shrimp, you really don't need to add salt on top of the soy sauce. I used dried Thai chili flakes and it was fantastic.
jeajen
Also marinate shrimp longer than 20 minutes
amy
Very good. I did use dried shrimp and got the noodles from the Asian place too. Only marinated about 35 minutes. Served with bok choy. Double the sauce but not the ginger
margaret in Halifax
The reference to sausage mixture is very confusing. What Sausage? None listed in the ingredients.
josiane
very interesting, delicious and easy. you must make this with dried shrimp. amazon carries it. apart from adding a bit more garlic this recipe is terrific.
INP
A very flavorful recipe. I had read the comments and made adjustments as needed. I was unable to find mirin, so I used sake (also less sugar), I double the amount, other ingredients left same amounts. Marinated for 7 hours. Before cooking I took the shrimp out of the marinade so it will truly brown. Then added the marinade back when I added the noodles. As for the sodium content, there was no need to add salt because of the shrimp paste and soy. It is delicious.
Christiane
Could not find dried shrimp in my neck of the woods but I had a jar of shrimp paste in my fridge and it felt like a good substitute. Served with baked marinated tofu.
hanni g’day
I doubled the sauce and was happy I did! Substituted sambal for Thai chile and used thawed cooked frozen shrimp. I sautéed half an onion and chopped mushroom, added 1lb ground pork, and once it was cooked, threw in the shrimp mixture. Cooked a few minutes more—DELICIOUS and so easy!
Katherine
WOW! This was utterly delicious! I followed the recipe with three exceptions: (1) Having only one mild jalapeno, I used it plus seeds and membranes then (after giving it a sniff) added some dried crushed red pepper flakes anyway. (2) Lacking rice noodles but possessing some dried "Chinese noodles" (the sort you cook for three minutes, then drain and toss in sesame oil, then use for something like lo mein) I tried those. (3) Lacking dried shrimp but possessing some dulse, I used that instead.
Liz
This is terrific! I was concerned that the dried shrimp, processed with the shells on, would add a crunchy texture, but they only added an umami depth. I used half the rice noodles called for, a bit more sesame oil at the end, and stirred in the basil and cilantro after turning off the heat so they cooked a little. The rice noodles I use don't soften enough soaking in warm water, so I drain them and cover with boiling water for a few minutes just before I'm ready to add them to the pan.
josiane
great dish for two or 8. always a big hit. most of iot can be done the day before.
josi
Delicious and easy. Prep time is always lengthy in Asian dishes so prepare ahead. Great for company as well. have made this several times and always a hit. FYI rice noodles should be soaked in very hot water for 20-25 minutes - not warm
Maggie
Yum! I had some brown rice Maifun noodles on hand and had been wanting to use them up. Decided to whip this up and it was delicious! Different texture than if I had used the wider rice noodles, but the texture of the chopped shrimp worked really well with the maifun. Next time I’ll probably double the shrimp and possibly 1.5x the sauce so there’s more to coat the noodles. I definitely added some extra sesame oil and lime juice at the end to try to cover the noodles with a bit more flavor.
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