Description
Chengdu style Asian noodles become an incredible main course with the addition of Coconut Lime Shrimp. You’ll feel like you’re in your favorite Chinese restaurant without having to leave the house!
Ingredients
- FOR THE DRESSING:
- 6 Tablespoons Soy Sauce
- 4 Tablespoons Peanut Butter
- 4 teaspoons Rice Wine Vinegar
- 2 teaspoons Minced Garlic
- 1-½ teaspoon Sugar
- 1 teaspoon Ground Ginger
- ½ teaspoons Chinese Five Spice
- FOR THE NOODLES AND SHRIMP:
- 1 can (6 Oz. Size) Bean Sprouts
- 1 pound Spaghetti
- 2 Tablespoons Coconut Oil
- 1 pound Shrimp, Peeled And Deveined
- Salt And Freshly Cracked Black Pepper
- 1 whole Lime, Zest And Juice
- 2 teaspoons Sriracha
- 2 teaspoons Sesame Oil
- 2 whole Scallions, Thinly Sliced
Preparation
Stir all of the ingredients for the dressing together thoroughly in a bowl and then set aside.
Get a large pot of water on the stove and bring it to a boil. Once boiling, transfer bean sprouts to a mesh strainer and lower them into the water for 5 seconds to make them tender. Then run them under cold water to stop the cooking and set them aside.
Salt the water generously. Boil the spaghetti in the bean-sprout-flavored and salty water just until tender, about 8 minutes.
While spaghetti cooks, prepare the shrimp. Heat coconut oil in a large skillet over medium high heat. Add shrimp and cook until pink and opaque. While they cook, flavor shrimp with a pinch of salt, pepper, lime zest and lime juice. Once shrimp is done, remove to a plate while leaving the liquid behind.
The spaghetti should be just about done at this point. Drain, then toss in a large bowl with Sriracha, sesame oil, the shrimp cooking liquid, and the dressing.
Arrange noodles on a large platter, then arrange the shrimp on top of it. Sprinkle bean sprouts and scallions on top for garnish and serve immediately family-style!
