Seafood and noodles is something that I just love together. The combination is simple, tasty, filling and has more than enough flavor to satisfy any seafood lover. Add in some lime, a bit of cilantro and a touch of heat and you have what I consider to be one of the best summertime lunch dishes I can think up, especially when the thermometer reads over 100 degrees.
I usually make shrimp when my wife is going to have to stay at the office during lunch, since it’s not her idea of a mid afternoon meal on most occasions. The plus side is that I can have the shrimp working in the marinade while I’m feeding our son and getting him down for his nap. That way Dad gets to eat as soon as clean up is completed and we’ve finished the ritual of “I just want a cookie!”. A little peace, a little Bourdain and a great bowl of flavor makes for a much nicer afternoon. Don’t you think?
(Note: When mom is home for lunch, we all eat together.)
If you’re not a huge fan of ramen noodles (though I don’t know why you wouldn’t be!), somen or soba noodles work just fine for this as well. If you’re not fond of cilantro, use parsley, mint or Thai basil. You won’t break my heart. Not a fan of chili paste? A good roasted pepper puree with a bit of garlic added would work just as well. Have fun with it!
Drunken Chili-Lime-Sherry Shrimp with Garlic, Scallions, Sweet Peppers and Ramen Noodles Recipe
Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 119mgSodium: 4376mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 21g
What I would have done differently had I thought of it at the time:
This recipe has infinite variations. If you have miso base handy, add a little to the marinade for some drunken miso shrimp. Add some Oyster Sauce for a deeper flavor. If you like shrimp and sesame together, a dash of roasted sesame oil would be a nice addition.
You can move this dish to southwestern in character by using salsa instead of the chili garlic paste, adding a bit of cumin and using tomato sauce or a thin salsa in place of the soy sauce. It really is that versatile. Just have fun with it. Create something!
Links to other recipes like this:
- Shrimp with Lemon and Cilantro on Ramen Noodles, from CbsoP!
- Fried Noodles with Garlic Shrimp, from Jaden’s Steamy Kitchen
- Pan-Fried noodles with Shrimp and Basil, from Kitchen Chick
- Ebi-Yakisoba (Shrimp and Fried noodles), from Closet Cooking
Chili paste with garlic is one of the mainstays of my pantry, and combining that with noodles (another favorite) and shrimp and a bit of lime and soy sounds perfect. A bit of leftover cooked broccoli would work for me, too.
My daughter has been looking for a shrimp dish that she would enjoy. I think she has just found it:D
This dish sure sounds like a mouthful. (Hee Hee) I’ll have to share this one…;)
Funny — I just found a recipe for yakisoba to take to a friend’s tomorrow and your recipe is so much like it. Just a bit ‘o dried green seaweed makes the different. I’m loving the cilantro in yours. It’s a drop dead favorite of mine. Bourdain, too.
I’m so with you on the noodle/seafood thing – I think I must eat it in some variation at least once a week! My noodle of choice are glass noodles though – esp in soup!
Looking forward to trying it with sherry though!
Seafood and noodles is a great combination of food. Especially when the right kind of sauce is thrown into the mix. In this cases what makes the difference is the inclusion of some fresh herbs. Fresh herbs can really make or break a recipe.
This site is great what a find, the article explaining the dish is great and also the pictures are fantastic, please keep up the good work. What a treat this is for all seafood lovers.
I’m not sure if anyone even checks this page anymore, but this recipe is delicious! I made is w/ calamari instead of shrimp, cooking marsala instead of sherry and poured it over rice instead of noodles (for my gluten-free friend). But today I’m trying just as written. Yum yum!
Yep, I still get visits on this page. This is a heck of a good summer recipe, and one I’m planning on making again soon myself