Name: Gingery Shrimp over Lomein Noodles
Ingredients: 3 ounces rice noodles; 4 tsp Emperor’s Kitchen Organic Toasted Sesame Oil; 2 Tbsp rice vinegar; 2 Tbsp cilantro; 2 Tbsp 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

Gingery Shrimp over Lomein Noodles

Yield: 2 servings 1x

Ingredients

Scale

3 ounces rice noodles
4 tsp Emperor’s Kitchen Organic Toasted Sesame Oil
2 Tbsp rice vinegar
2 Tbsp cilantro
2 Tbsp 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

Instructions

DIRECTIONS

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.
Mix vinegar, cilantro, ginger, jalapeños and honey in small bowl and set aside.
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.
Season shrimp with salt and pepper. Add vinegar mixture and shrimp to skillet; stir until shrimp are just cooked through, about 3 minutes.
Dissolve kuzu in 1/2 cup water. Add mixture to skillet; stir until liquid thickens, about 2 minutes.
Mound noodles on platter. Arrange shrimp over noodles and serve.

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