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Mel's Hoisin Rice Noodles with Shrimp
servings
Ingredients
  1. 1/2 cups Soy Sauce, Low Sodium
  2. 1/3 cups Water
  3. 3 tbsp Sesame Oil
  4. 3 tbsp Honey
  5. 3 tbsp Rice Vinegar
  6. 1 tbsp Lime Juice
  7. 3 cloves Garlic finely minced
  8. 1/2 tbsp Ginger, fresh freshly grated
  9. 1/4 cups Hoisin Sauce
  10. 3 tbsp Peanut Butter or tahini
  11. 1 1/2 lb Shrimp peeled and deveined
  12. 12 oz Rice Noodles
    13. Topping
  13. 1 medium Carrot grated
  14. 2 medium Green Onions chopped
  15. 1/4 cups Peanuts chopped
  16. 1/4 cups Cilantro chopped
  17. 1/2 medium Red Bell Pepper chopped
Steps
  1. 1 Prepare the rice noodles according to package directions by soaking in hot water.
  2. 2 For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
  3. 3 Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
  4. 4 Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.
  5. 5 Add the shrimp and heat through.
  6. 6 Serve the noodles and shrimp with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper. I let everyone at the table add their own toppings to the noodles. Serve warm or at room temperature.