Gingered Shrimp with Asian Noodles*



Gingery Shrimp over Lomein Noodles

Yield 2 servings




  • 3 ounces rice noodles
  • 4 tsp Emperor's Kitchen Organic Toasted Sesame Oil
  • 2 Tbsp rice vinegar
  • 2 Tbsp cilantro
  • 2 Tbsp Sushi Sonic Sushi Ginger
  • 1 Tbsp jalapeño, seeded and minced
  • 2 tsp honey
  • 4 green onion, chopped
  • 2 Tbsp Emperor's Kitchen Organic Chopped Garlic
  • 12 ounces, peeled and deveined shrimp
  • 2 tsp Emperor's Kitchen Organic Authentic Kuzu
  • 1/2 cup water



  1. Cook noodles in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add 2 teaspoons sesame oil to noodles and toss to coat.
  2. Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl and set aside.
  3. Heat remaining 2 teaspoons sesame oil in heavy large skillet over medium-high heat. Add green onions and garlic; sauté until aromatic, about 3 minutes.
  4. Season shrimp with salt and pepper. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.
  5. Dissolve kuzu in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
  6. Mound noodles on platter. Arrange shrimp over noodles and serve.


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