You can buy “rice sticks,” the extra-thin, threadlike rice noodles, in the Asian section of most supermarkets -- but if you prefer, use the wide rice noodles that look more like typical egg noodles. Either variety makes a perfect, subtly flavorful base for the racier flavors of the shrimp.
Courtesy of Sharon Bowers
|8 ounces rice sticks or noodles||juice of 1 lemon|
|3 scallions, thinly sliced||3 garlic cloves|
|1 red bell pepper, finely diced||1 teaspoon dried chili flakes|
|2 tablespoons soy sauce||1/2 teaspoon salt|
|1 tablespoon toasted sesame oil||1 pound large shrimp, peeled and deveined|
|3 tablespoons olive oil|
Cook the rice noodles according to package directions and place on a serving platter. Add the sliced scallions and diced red pepper and drizzle with the soy sauce and sesame oil. Toss to combine.
Put the olive oil in a blender or food processor with the lemon juice, garlic, chile flakes and salt. Pulse to a puree. Pour over the shrimp in a mixing bowl and toss to combine.
Heat a skillet over medium-high heat and add the shrimp with all its chile paste. Cook, stirring a couple times, for 2 to 3 minutes, until the shrimp is pink and opaque. Pour the shrimp over the dressed noodles.
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