Sautéed Shrimp over Noodles (09.23.13)

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  • 8 ounces cellophane or rice noodles
  • 1/4 cup reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1 pound shrimp
  • 1/4 cup scallions, chopped
  • 3 tablespoons sesame seeds
  • Salt and Pepper, to taste

 

Soak cellophane or rice noodles in hot water for 15 minutes, until tender. Strain and set aside.

While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper. Saute for 3-4 minutes until golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thicken.

Serve the shrimp over all of the cellophane noodles and top with scallions and sesame seeds.