Chili Garlic Shrimp And Vegetable Noodles

Chili Garlic Shrimp and Vegetable Noodles is a spicy, savory dish with a hint of sweetness. Ready in about 30 minutes, this dish will become a weeknight ‘go-to’ that your whole family will love.

This dish is one of my husband’s favorites! He loves anything spicy and adores Asian cuisine, so this recipe was a no-brainer. I hope you enjoy my take on Chili Garlic Shrimp And Vegetable Noodles. I’ve included a few more ingredients to add depth of flavor, along with a few vegetables to make it an easy one-pot meal that’s ready in about 30 minutes.

Equipment Used

• Shallow casserole dish
• Large, deep skillet
• Pasta bowls
• Collander

Ingredients To Make This Recipe

• Fresh shrimp – I like using medium shrimp, peeled, deveined, and with the tails removed, but any size shrimp can be used, with tails left on if desired.
• Rice noodles – don’t use glass noodles, they will break apart and get mushy. If you can’t find rice noodles, you can use pasta.
• Butter – sweet or salted, used to saute the shrimp.
• Ginger paste – I used pre-mashed ginger in a squeeze tube, available in the fresh herb section of your grocery store.
• Chili Crisp Oil – I used Momofuku’s brand, spicy. Tailor the spice level and brand used to suit your family’s tastes.
• Soy sauce – I used low-sodium.
• Toasted sesame oil – adds flavor and moisture to the dish. You could use vegetable oil in a pinch or some of the chili oil from the jar of chili crisp.
• Brown sugar – adds sweetness and helps to caramelize the sauce. You can omit completely or use a sugar substitute.
• Chicken broth – I used low-sodium.
• Chicken bouillon powder – I used salt-free.
• Cornstarch – used to thicken the sauce.
• Fresh lime juice – adds brightness nd acidity to the dish.
• Cashews – for crunch, but can be omitted if desired.
• Cilantro, red pepper flakes, and/or chopped cashews can be used as a garnish.

What Is Crunchy Chili Crisp Oil?

Crunchy chili crisp oil is a savory, spicy condiment. It uses a very flavorful oil as a base with bits of toasted garlic, onion, sesame seeds, and red pepper flakes added for texture and crunch. Depending on what brands you use, the flavor profile can be savory, umami, and sometimes slightly sweet. Popular brands include:  Lao Gan Ma, Momofuku, and S&B.

The addition of the fried, crispy aromatics sets it apart from the clear, spicy chili oil often used in Asian cuisine. 

Why Rice Noodles And Not Pasta?

While you could use traditional wheat-based pasta in a pinch, the delicate texture and taste of rice noodles pair well with the lighter sauces and flavors in Asian recipes. Italian pasta is sturdier and cooked al dente to withstand the heavier sauces in Italian and Mediterranean dishes.

Rice noodles are also a good choice for those seeking a gluten-free meal because they are made with rice or tapioca flour rather than wheat or semolina.

Steps To Make This Dish

1. Place the rice noodles in a shallow dish and fill with enough very hot tap water to cover them. Set aside.
2. Place the shrimp in a single layer onto paper towels. Pat the shrimp completely dry with additional paper towels. Sprinkle with salt and pepper. Set aside.
3. In a large, deep-sided skillet, melt the butter over medium-high heat. Add the shrimp in a single layer (you may have to work in batches). Cook, without moving them, until they are lightly browned around the edges, about 3-4 minutes. Turn the shrimp and lightly cook the other side for a minute.
4. Remove the shrimp to a bowl and set aside.
5. In the same pan, add all of the sauce ingredients. Stir and bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce has reduced slightly – about 7-8 minutes. Make a slurry by adding the cornstarch to the lime juice and stirring it into the sauce. 
6. Drain the noodles. They will not be tender yet. Add the noodles to the sauce and toss until fully coated. Cook, tossing constantly until the noodles are al dente – about 3-5 minutes.
7. Toss the shrimp and any accumulated juices, and the frozen vegetables into the skillet. Toss with the noodles and cook until the vegetables are hot.
8. Sprinkle in the cashews and stir them into the sauce.
9. Serve and garnish as desired.

Substitutions And Variations

• Vary the protein used. Swap cubed chicken, ground beef or pork, or thinly sliced pork tenderloin.
• Approximately 1 inch of fresh, peeled ginger, mashed into a paste, can be used instead of the pre-mashed ginger paste.
• You can use mild or spicy Crunchy Chili Crisp oil. I’ve never swapped out this product, as it is the central flavor of the dish.
• If using regular soy sauce, reduce the salt used on the shrimp to 1 teaspoon.
• If you are concerned about sodium intake, try to find no-sodium or reduced-sodium soy sauce, broth, and chicken bouillon.
• Pre-blanched fresh vegetables are just fine. Use whatever vegetables your family enjoys – onions, peppers, mushrooms, broccoli, cauliflower, shredded cabbage, corn kernels, hearts of palm, to name a few, are all great in this dish. Pre-blanching them for a few seconds in boiling water not only intensifies the color of te vegetable, it will also cook them just a bit before adding them into the shrimp and sauce, ensuring they remain the perfect tender-crisp texture.
• Can’t find rice noodles? Plain spaghetti or vermicelli is a great substitute.
• Adding the cashews is optional, but they add a lovely crunch. Sliced or slivered almonds would be delicious as well.

How To Store And Reheat Chili Garlic Shrimp And Vegetable Noodles

• This dish does not freeze well. The shrimp can be mushy or even rubbery after being frozen, thawed, and reheated. Plus, the sauce absorbs into the noodles, making them mushy.
• Leftovers can be stored in an airtight container for up to three days.
• To reheat, I like to lightly saute the leftovers over medium heat in a non-stick skillet with a bit of sesame or vegetable oil and a splash of soy sauce. To reheat in the microwave, place the leftovers on a microwave-safe plate, covered with a splatter screen or paper napkin, and heat on medium power in one-minute increments until warmed completely.

More Shrimp Recipes To Try:

• Grilled Chili Lime Shrimp
• Esquites Shrimp Chowder
• Spaghetti Squash Shrimp Scampi
• Classic Shrimp Etouffee
• Mexican Shrimp Seviche
• Spicy Shrimp Creole
• Light And Crunchy Fried Shrimp
• Shrimp Fra Diavolo
• Shrimp Cocktail
• Alabama Shrimp And Grits
• Spicy Shrimp Tacos
• Chicken, Chorizo, And Shrimp Paella
• Low Country Shrimp Boil

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