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Related recipes: Herbs, Main Courses, Natural Sweetener, Onions, Pasta, Seafood
Use leftover cooked pork, chicken or turkey in place of shrimp. Serve leftover pasta cold as a noodle salad.
Ingredients
1/4 cup (60mL) rice vinegar
2 Tbsp (30mL) soya sauce, low sodium
2 Tbsp (30mL) honey
1 tsp (1g) Chinese chilli paste, (or pinch red chilli pepper flakes)
10 ounces (285g) soba noodles, uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil, divided
2 Tbsp (13g) ginger root, minced
2 green onions, chopped
1 pound (455g) medium shrimp, uncooked, cleaned and deveined
Directions
In a jar or small bowl, mix together rice vinegar, soya sauce, honey and chilli paste. Set aside.
Cook noodles in a large pot of rapidly boiling water until done. Drain and return to pot. Mix noodles with 1 tsp (5mL) sesame oil and cover to keep warm.
In a large skillet or wok, heat 1 tsp (5mL) sesame oil. Add ginger root, green onions and shrimp, stir frying just until shrimp turns pink. Add sauce and cook for 1 minute. Add noodles and cook until thoroughly heated.
Serve immediately.
