BushyEyes: [Recipe posted here originally](https://www.triedandtruerecipe.com/2018/06/06/sesame-soy-noodles-with-shrimp/)
These sesame soy noodles with succulent shrimp, tender-crisp vegetables, and slurp-worthy noodles totally fits the bill. If you love noodles with shrimp, this recipe was written for you!
I used spring garlic in the sauce because I had a stalk in the fridge, but you can replace with 2 scallions and 3 cloves of garlic. If using scallions, separate the white and light green parts from the dark green parts. Use the white and light green parts in the sauce and the dark green parts should be sautéed with the vegetables. The garlic should be used in the sauce.
#GRADE
Serves: 4-5
Cost: $
Skill Level: Easy
Time to Make: 40 minutes
#INGREDIENTS FOR SESAME SOY NOODLES WITH SHRIMP
1 pound shrimp, peeled and deveined (tails on or removed depending on your preference)
14 ounces wide rice noodles
4 carrots
1 large broccoli crown
1 tablespoon vegetable oil
2 tablespoons sesame oil, divided
1 stalk spring garlic, divided (See substitution note above)
Salt and pepper to taste
1/2 cup fresh, loosely-packed cilantro
**Sauce**
1/4 cup unseasoned rice vinegar
1/4 cup soy sauce
2 teaspoons white sugar
2 tablespoons sesame oil
2 tablespoons sriracha (more or less to taste)
2 teaspoons toasted sesame seeds
**Radishes**
4 radishes
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon salt
**For Serving**
More sriracha and toasted sesame seeds
#METHOD
Prepare Ingredients: Prepare the rice noodles according to package instructions. Rinse with cold water and toss with 1 tablespoon sesame oil and keep in a very large bowl. Peel and thinly slice carrots on an angle. Cut the broccoli into small florets. Thinly slice the spring garlic and separate the light green parts and the bulb from the dark leafy greens. Thinly slice the radishes.
Prepare the sauce: In a bowl, combine all ingredients for the sauce as well as the sliced light green parts and bulb of spring garlic and whisk to combine. Set aside.
Prepare the Radishes: In a bowl, combine the rice vinegar, salt, and sugar and whisk until dissolved. Add the radishes and toss to coat and set out at room temperature as you finish the rest of the meal.
Prepare the Vegetables: Heat the vegetable oil and sesame oil over medium high in a large skillet. Add the broccoli and season with salt and pepper. Cook for 6-8 minutes until beginning to soften and brown on the edges. Add the carrots and leafy greens of the spring garlic and cook for an additional 4-5 minutes until just beginning to soften but still a bit crisp. Transfer the hot vegetables to a bowl.
Cook the Shrimp: If the skillet seems dry, add a teaspoon of vegetable oil and turn the heat to high. Add the shrimp and cook, stirring frequently for about 3 minutes or until almost cooked through. Add the sauce and the cooked vegetables and scrape up any browned bits stuck to the pan. Toss to coat and cook for 45 seconds to 1 minute more until shrimp are cooked through and sauce is thickened. Remove from heat.
Finish the Noodles: Pour the shrimp and vegetables over the noodles and toss to coat. Add the roughly chopped cilantro and toss once more. Drain the radishes and add them to the bowl and toss to combine.
To Serve: Divide the noodles between bowls. Sprinkle with a bit more toasted sesame seeds and a drizzle of sriracha if desired. Enjoy your big bowl of sesame soy noodles with shrimp!
herschnerschner: Came here for the fork. Wish I could find a set of silverware with an inlay like the one in the bottom bowl
AFlaccidNarwhal: Is that Bushwick Kitchens Gochujang Sriracha? Looks very similar to my bottle
byronausten: This looks really nice and healthy!