I love noodle dishes. It’s so satisfying to slurp up noodles with a mouthwatering sauce and I love the mix of textures between the noodles, a protein, and various vegetables. Whenever there’s a bowl of pasta or pad thai in front of me, it’s gone in minutes. I can’t help it!
The challenge is, I also want to be healthy, I also want to feel great an hour after eating it and not be in a food coma. So what to do? I created this recipe so I can have my noodles and eat them too.
Vermicelli noodles are rice noodles — you can find them in the Asian foods aisle in nearly any grocery store. They’re gluten-free and are pretty light in the grand scheme of the noodle world. They also absorb flavors wonderfully.
Enter — sauce. The sauce of this dish is the star. The noodles act as a stage to showcase the sauce, and the carrots highlight the yellow turmeric color.
Finally, this pasta dish is served with a type of “dipping sauce” I like to tell guests to try it and then decide how much they would like to add — most often guests ask for more! When I cook for myself, I pour a bit over my pasta when I sit down to eat it.
Turmeric, ginger, and garlic are famously known for being great anti-inflammatory ingredients and great antioxidants, and this dish is loaded with them!
Serves 4 (it’s great as leftovers, and it could feed 2 very hungry people)
1/2 # Shrimp, peeled and deveined, rough chopped
3 Tbsp Avocado or Coconut Oil
1 Shallot, minced
1 Spring Onion, thinly sliced on a bias
2 Tbsp Ginger, peeled, grated or minced
1 Tbsp Turmeric, dried and ground
3 Garlic Cloves, minced — reserve 2 tsp for dipping sauce.
1/4 Cup Carrots, shredded or sliced
1 # Vermicelli Rice Noodles
1 tsp Fish Sauce (+more if needed at the end)
1 tsp Sesame Oil
2 tsp Honey
2 Tbsp Chives, thinly sliced, to garnish (optional)
2 Tbsp Lime juice
1 tsp Honey
1.5 Tbsp Fish Sauce
1 tsp red chili flakes
2 tsp garlic, minced
- Bring a pot of water to a boil on the stove.
- Make dipping sauce, reserve
- Heat oil in a saute pan and add shallots, onions, ginger, turmeric, garlic, and carrots.
- Saute on medium-low heat for 2–3 minutes, then add in raw shrimp. Cook all the way through. Remove from heat and set aside until noodles are ready.
- Cook noodles in boiling water, reserving 1/4 cup liquid, strain and toss into saute pan with shrimp.
- Add in the fish sauce, sesame oil, and honey and cook until heated through. Add salt to taste. If you need more liquid in the pan, add reserved pasta water 1 Tbsp at a time. Alternatively, you can add some of the dipping sauce. note — this isn’t supposed to be a really saucy noodle dish, the sauce should be thick enough to cling to the noodles and cover them completely but not puddle at the bottom of your bowl.
- Plate, garnish with chives, and serve with remaining dipping sauce.
Originally published at https://thesommchef.com.