Sesame-Soy-Ginger Shrimp (or Chicken) with Rice Noodles
- 1 lb Uncooked Medium-Sized Shrimp OR 1 lb Chicken Thigh Meat, Cubed
- 1 Package Rice Noodles (or udon noodles, if you prefer... or really any kind of noodle)
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Kikoman Soy Sauce or Tamari
- 1-3 Tablespoons La Choy Soy Sauce (yes, I apologize, but the recipe really does require both)
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Paprika
- 1/4-1/2 Cup Chicken Stock
- 2 Large Handfuls Chopped Brussels Sprouts, Broccoli Florets, Green Beans, Peas, or any vegetable you think might be yummy
- Salt, to Taste
- Red Pepper Flakes, to Taste
Put a pot of water on the stove, large enough to cook your noodles according to the package directions. Season with salt and some soy sauce and heat to a boil. Cook noodles according to package directions, and set aside.
In a large saute pan, heat sesame oil over medium heat. When the oil is hot, add shrimp, soy sauces, ginger, paprika, 1/4 cup of chicken stock, salt, and veggies (if your vegetable of choice takes a little longer to cook, put it in for a few minutes before adding the shrimp). Cook over medium heat, making sure to maintain a decent amount of sauce. If the liquid is cooking away rapidly, don't be afraid to add more chicken stock. We want there to be a nice sauce to pour over those noodles! Cook over medium heat until shrimp is cooked through and veggies are tender, about 5-7 minutes. Taste your sauce, and add spices until it tastes right to your pallet. Add the cooked noodles to the saute pan and stir (I recommend a utensil in each hand, or a set of tongs) until well combined. Serve in bowls and garnish with red pepper flakes and more soy sauce, if desired.
This recipe is delicious with carrots, onions, peas, green beans, or spinach too — play around with it until you find what you like best! You can also make a vegetarian version by making the sauce with veggies and pouring it over noodles of your choice.