Here's one of the quickest meals we've ever featured in Rock Recipes and a real stand-by dinner at our house. Spouse was working late one night last week and with just the kids and I to feed and a busy evening of kid activities ahead, we needed a super-quick supper.
I had taken some shrimp out of the freezer that morning for just that reason but this is a very versatile and easy recipe that also works very well with thinly sliced chicken, pork or beef. The only thing you have to be careful of is to quickly saute any of those meats and get them out of the pan quickly before making the sauce so that the meat remains tender and not overcooked.
I sauted the shrimp and made the sauce while Noah chopped garlic and ginger and Olivia handled the peppers and noodles. We literally had this meal on the table in 15 minutes which is way faster than any take-out meal we could have picked up and twice as tasty too.
Serves 4
1/2 pound Chinese noodles, cooked and drained
1 pound shelled and cleaned shrimp
3 tbsp olive oil
salt and pepper to season
Lightly saute the seasoned shrimp in the olive oil for only 3 to 4 minutes over medium high heat. Remove from pan and set aside.
To the pan add 3 cloves minced garlic
Saute for only a minute to slightly soften the garlic, then add
1/2 cup hoisin sauce
1/2 cup orange juice
2 tbsp orange juice concentrate
4 tbsp rice vinegar
1/2 tsp Chinese five soice powder
1 tbsp grated fresh ginger root
1 tbsp toasted sesame oil
2 tbsp soy sauce
1/4 tsp black pepper
1/2 tsp chili flakes (more or less to taste)
Simmer for just a few minutes untilt he sauce is thick enough to coat a metal spoon, then add the shrimp back to the pan along with the
1 cup chopped red pepper
After one minute add the cooked noodles and toss well before serving.
Here's one of the quickest meals we've ever featured in Rock Recipes and a real stand-by dinner at our house. Spouse was working late one night last week and with just the kids and I to feed and a busy evening of kid activities ahead, we needed a super-quick supper.
I had taken some shrimp out of the freezer that morning for just that reason but this is a very versatile and easy recipe that also works very well with thinly sliced chicken, pork or beef. The only thing you have to be careful of is to quickly saute any of those meats and get them out of the pan quickly before making the sauce so that the meat remains tender and not overcooked.
I sauted the shrimp and made the sauce while Noah chopped garlic and ginger and Olivia handled the peppers and noodles. We literally had this meal on the table in 15 minutes which is way faster than any take-out meal we could have picked up and twice as tasty too.
Serves 4
1/2 pound Chinese noodles, cooked and drained
1 pound shelled and cleaned shrimp
3 tbsp olive oil
salt and pepper to season
Lightly saute the seasoned shrimp in the olive oil for only 3 to 4 minutes over medium high heat. Remove from pan and set aside.
To the pan add 3 cloves minced garlic
Saute for only a minute to slightly soften the garlic, then add
1/2 cup hoisin sauce
1/2 cup orange juice
2 tbsp orange juice concentrate
4 tbsp rice vinegar
1/2 tsp Chinese five soice powder
1 tbsp grated fresh ginger root
1 tbsp toasted sesame oil
2 tbsp soy sauce
1/4 tsp black pepper
1/2 tsp chili flakes (more or less to taste)
Simmer for just a few minutes untilt he sauce is thick enough to coat a metal spoon, then add the shrimp back to the pan along with the
1 cup chopped red pepper
After one minute add the cooked noodles and toss well before serving.
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