Hoisin Rice Noodles with Shrimp
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian
Hoisin Rice Noodles with Shrimp
Description
Hoisin Rice Noodles with Shrimp features a sauce blending hoisin, peanut butter, soy, honey, rice vinegar, and fresh lime, garlic, and ginger. The rice noodles are softened by soaking, then cooked again in the sauce to absorb those rich flavors. Shrimp are seasoned and cooked directly in a portion of the sauce for a juicy, flavorful protein element. Fresh grated carrot, chopped peanuts, cilantro, green onion, and red pepper garnish the dish, adding crisp texture and herbal brightness.
The sauce creates a lightly thick, glossy coating on the noodles with a gentle sweet and savory profile balanced by lime juice and ginger's warmth. The shrimp contribute a tender bite, contrasting with the noodles' smoothness and crunchy garnish. This recipe is suited to a casual lunch or a quick dinner with Asian-inspired flavors.
By preparing the noodles while whisking the sauce and marinating the shrimp briefly, the dish comes together quickly. Swapping shrimp for other proteins or noodles offers flexibility. Fresh toppings can be adjusted to one's preference, allowing a personalized final presentation.
Ingredients
- ½ cup soy sauce low-sodium
- ⅓ cup water
- 3 tablespoons sesame oil
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon lime juice fresh
- 3 cloves garlic finely minced
- ½ tablespoon ginger freshly grated
- ¼ cup hoisin sauce
- 3 tablespoons peanut butter or tahini
- 1 ½ pounds Shrimp peeled and deveined
- 12 ounces rice noodles
- carrot chopped green onions, chopped peanuts, chopped cilantro, chopped red pepper for topping, grated
Instructions
- Prepare the rice noodles according to package directions by soaking in hot water.
- For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
- Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
- Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.
- Add the shrimp and heat through.
- Serve the noodles and shrimp with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper. I let everyone at the table add their own toppings to the noodles. Serve warm or at room temperature.
Notes
- You can substitute chicken or pork for the shrimp to vary the protein.
- Angel hair pasta may be used instead of rice noodles if preferred.
- Prepare the noodles and sauce simultaneously to shorten cooking time by marinating the shrimp while noodles soak.
- Adjust garnishes such as carrots, peanuts, or herbs to taste or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 183mg | 61% |
| Sodium | 1170mg | 49% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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