Best Spicy Chinese Shrimp And Sweet Potato Noodles Recipes

TINGLY FIVE-SPICE SHRIMP AND NOODLES

Steps:

• Heat vegetable oil in a tabletop fryer or Dutch oven to 350 degrees F.
• Bring a large pot of water to a boil.
• In a medium bowl, combine the cornstarch, ground Sichuan peppercorns, five-spice powder, sugar and 1 teaspoon salt. Toss the prawns in the cornstarch mixture, then gently place in the fryer. Cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel-lined plate and season with salt.
• In a wide, shallow pot set over medium-high heat, add a few turns of the pan of oil. Add the reserved shrimp heads and shells and saute a few minutes, until pink and fragrant. Add the whole Sichuan peppercorns, fennel seeds, star anise, cinnamon sticks and cloves. Toast for a minute or two. Add the garlic, leeks and ginger and cook for a few minutes. Add the chicken stock, Shaoxing wine and shoyu and bring to a simmer. Let reduce by about half, then strain through a fine-mesh strainer and reserve.
• Place a small nonstick skillet over medium-high heat and add a turn of the pan of oil. Add the egg, letting it run around the pan, gently picking up the cooked part and letting it continue to run. Remove from the pan, roll and thinly slice. Set aside.
• Place a large skillet over high heat and add a few turns of the pan of oil. Quickly saute the carrots, scallions, cabbage and mushrooms for a minute or two.
• As soon as you start cooking the vegetables, drop the noodles in the boiling water and let cook for a couple minutes. Remove from the pot and add straight to the pan of vegetables. Add some of the reduced shrimp head liquid and toss to combine.
• Transfer to a plate or platter and top with the sliced egg and cooked shrimp.

SWEET AND SPICY SHRIMP WITH RICE NOODLES

Steps:

• Combine first 4 ingredients in a medium bowl, stirring well with a whisk.
• Add shrimp to vinegar mixture; toss to coat.
• Cover and refrigerate 30 minutes.
• Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
• Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat.
• Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown.
• Remove cashew mixture from pan with a slotted spoon, and set aside.
• Increase heat to high.
• Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes.
• Add shrimp mixture (do not drain); stir-fry 2 minutes.
• Stir in noodles and peas; cook 1 minute, tossing to coat.
• Return cashew mixture to pan.
• Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.

SPICY CHINESE SHRIMP AND SWEET POTATO NOODLES RECIPE - (4.3/5)

Steps:

• To make the sauce, combine the Hoisin sauce, rice vinegar, sambal oelek or chili paste, sesame oil, 1/2-inch grated ginger, pineapple juice, soy sauce, lime juice, and honey, and mix well. Add the shrimp and set aside to sit for 20 minutes while you prep everything else. In a large skillet heat the sesame oil over medium-high heat. Once shimmering, add the serrano, ginger, and garlic. Sauté for 1 to 2 minutes. Add the peppers and radishes, and sauté for 5 to 8 minutes, until softened. Toss in the sweet potato noodles. Add the sauce that the shrimp is marinating in, but hold the shrimp for now, and stir in the sweet chili sauce. Reduce heat to medium, cover, and cook for about five minutes, tossing once until the sweet potato noodles begin to soften. Add in the shrimp and cook for 3 to 5 minutes longer until the shrimp is pink and cooked through. Serve and top with chopped peanuts and fresh cilantro.