I’m craving warmer weather, if you can’t tell. It’s barely winter and I’m already wishing it were summer – that’s where this dish comes in. It’s the perfect transport to warmer memories.
This easy shrimp and noodles meal can be made from frozen veggies – with a few ingredients like basil and onion tossed in – making it the ideal meal for a busy weeknight.
Spritzed with lemon and tossed with ribbons of basil, this summery dish is the best way to fight off the winter blues.
Lemon Basil Shrimp Noodles
- 16 oz shrimp peeled & tails removed
- 1 cup mixed Asian medley frozen veggies
- ½ cup onion chopped
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon sambal olek or can sub chili paste or sriracha
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 egg
- 1 teaspoon rice vinegar
- 1 tablespoon corn starch + 2 tablespoons water whisked
- 1 package rice noodles
- ⅛ teaspoon white pepper
- ⅛ teaspoon Chinese five spice
- ½ cup fresh basil cut into ribbons
- 1 fresh lemon sliced for spritzing
- Cook the rice noodles according to the instructions on the packaging. When cooked, submerge in cold water to prevent them from cooking futher or becoming too sticky.
- In a large wok or skillet over high heat, add the sesame oil. Saute the frozen veggies until mostly thawed then add the onion, garlic, ginger, sambal olek and soy sauce. Simmer until the onions are tender and the liquid has mostly evaporated.
- Scrape the veggies to the side of the wok/skillet and add the egg. Scramble carefully until it is just glossy and then stir the scrambled eggs into the veggies.
- Pour in the cornstarch and water mixture and stir well. Then add the rice vinegar, a dash of white pepper and Chinese five spice. Then add the shrimp. Cook 3-4 minutes, until it is pink and plump. Stir in half of the basil ribbons and the cooked noodles. Stir until the noodles are heated through, about 2 more minutes.
- Serve the shrimp noodled garnished with the remaining basil ribbons and a spritz of fresh lemon. Eat hot or chill for a noodle salad. Enjoy!