The Olympics are seriously cutting into my television-watching time, and I will not stand for it. I do not care about the Olympics. At. All. There are too many events. I can’t keep track of them all, they are spread across what seems like 5 million channels, and I have no idea what’s going on. I much prefer my regular television shows, thank you very much. Unfortunately, everything is on a stupid break while the world waits for all of these young, good looking people to win medals. So, Kramer and I have improvised and started watching Sons of Anarchy. It’s been on my list for a while, and oh man, I cannot believe it took us so long to start. It’s so good – we’re only a few episodes in and I’m already in love. Ron Pearlman is honestly one of the coolest dudes in the history of man. We have started watching our favorite shows during hard times like these, and it’s always turned out well for us. Be strong, fellow TV nerds – the Olympics only have one more week (right?).
Speaking of love, I loved these noodles. They were everything I want in a summer meal: chilled, spicy, and best of all, served with shrimp. It’s just what I needed on a Sunday afternoon. I cooked everything early in the day, then chilled it to serve later that night. Kramer had to go into work on this particular Sunday, actually, so it was nice to cook, clean up, and have some time to myself before eating, instead of the usual running around trying to get everything in place before the food gets stale or cold or whatever else. Perfect, if I don’t say so myself!
What you’ll need for the noodles.
Whisk together your sauce ingredients.
And saute your garlic.
Add in the sliced scallions, grated carrots, sesame seeds, and cooled garlic.
Toss together with your cooked, cooled noodles, cover with plastic wrap, and place in the fridge until ready to use.
Now for the shrimp.
Cook your shallot until translucent in some vegetable oil.
Then add in the shrimp and the sauce and cook for 5-6 minutes or so, until the shrimp are pink and cooked through.
Add the shrimp to the noodles and serve chilled or room temperature.
- 1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon hot chili paste
- 1 teaspoon mirin (optional)
- ¾ teaspoon kosher salt
- 10 scallions, thinly sliced
- 3-4 carrots, grated
- squeeze of lemon
- 1 lb. shrimp, cleaned, patted dry, and deveined (see note)
- 2-3 tablespoons vegetable oil
- 1 shallot, minced
- 1 tablespoon hot chili paste
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- ⅛ teaspoon fresh or ground ginger
- pinch salt and pepper
- ¼ teaspoon sesame seeds, for garnish
- Cook your noodles according to package directions. When cooked, drain the water from the noodles, place in a colander, and rinse with cold water until the noodles are no longer warm. Set aside until ready to use.
- In a wok or saute pan, add 1 tablespoon of vegetable oil and heat over medium. Add in the minced garlic and cook for 2 minutes or so, until fragrant. Set aside until ready to use.
- In a large bowl, toss together the sesame oil, soy sauce, vinegar, sugar, chili paste, mirin, salt, scallions, carrots, and lemon juice. Add in the cooked noodles, toss to combine, taste, and adjust seasonings as necessary. Add in the cooled and cooked garlic. Cover with plastic wrap and refrigerate until ready to serve.
- In a wok or saute pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the shallot and cook until translucent, about 3 minutes. Meanwhile, combine the chili paste, Sriracha, sesame oil, sugar, ginger, salt, and pepper in a bowl, and toss the cleaned shrimp in the mixture.
- Add the shrimp to the pan and cook over high heat for 5 minutes or so, until the shrimp are cooked through and pink. Taste, adjust seasonings as needed, and set aside to cool to room temperature before adding to the noodles. I kept the shrimp and noodle separate when I stored them in the fridge, as I cooked this earlier in the day to serve for dinner. It kept quite well, and keeping the shrimp apart from the noodles allowed us to eat the leftovers for dinner the next night (with a fresh squeeze of Sriracha).
- Note: I used ½ pound rock shrimp and ½ pound regular shrimp for this - I loved the texture and different sizes of shrimp in the noodles. To do this, I added the larger shrimp first, and 2-3 minutes later, I added the rock shrimp.