Sometimes when I see special ingredients, I get super exicted about finding a fun new way to use them. I found these forbidden rice noodles, and knew that they would be perfect for these easy shrimp noodles with cilantro!
You can certainly make this recipe with any kind of noodle. The flavor won’t be that different, but I do like the contrast that it adds to the dish. The pink shrimp look so inviting on the black noodles!
If you are reading over the ingredients list, you may think, looks pretty standard. With one exception: ketchup. It might seem like it is an odd ingredient on the list, but it really works!
I read that restaurants have started using ketchup as an inexpensive replacement for tamarind sauce, so I tried it out, and I like it. It will make a very sweet sauce, however, if you don’t use the chili paste, which balances the sweet with some heat!
Variations to the Easy Shrimp Noodles with Cilantro recipe:
- Make it vegetarian: Increase soy sauce to 1 tablespoon and omit the fish sauce. Replace shrimp with 2 cups of your favorite chopped vegetables.
- To make vegan, use brown sugar or agave in place of the honey, in addition to variations above.
- Try fresh ginger in addition to, or as a replacement for the garlic. I love ginger in noodle dishes, and it works well with shrimp.
- 1 lb shrimp, peeled and deveined
- ¼ tsp salt
- 1 TBS butter or olive oil
- 1 garlic clove, minced
- 8 oz black forbidden rice noodles
- ¼ cup sliced green onions
- ½ cup chopped peanuts
- ½ cup chopped cilantro, for garnish
- 3 TBS ketchup
- 2 TBS lime juice
- 1 TBS each: chili paste and honey
- 1 ½ tsp fish sauce
- 1 ½ tsp reduced sodium tamari or soy sauce
- 1 garlic clove, minced
- Add shrimp to a large bowl and sprinkle with salt. Add just enough water to cover. Let the shrimp brine for 15 minutes.
- Drain water from shrimp. Do not rinse or pat dry. Cook in a hot skillet with butter and garlic until opaque, about 2-3 minutes.
- Meanwhile, cook noodles according the package directions.
- Whisk together all ingredients for the sauce.
- Toss the cooked noodles, sauce, and green onions in the skillet with the shrimp.
- Divide the mixture among 4 plates and garnish with peanuts and cilantro.
Recipe adapted from Cooking Light.
