Easy Lemon Basil Shrimp Noodles Recipe
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What’s Up, Hungry People
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 fresh 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.
Here’s What You Need
- Shrimp: Adds protein and a rich seafood flavor.
- Mixed Asian medley frozen veggies: Provides a colorful and nutritious vegetable mix.
- Onion: Adds sweetness and depth to the dish.
- Garlic: Infuses a robust and aromatic flavor.
- Ginger: Gives a warm and spicy undertone.
- Sambal oelek: Adds a spicy kick and a bit of tanginess.
- Soy sauce: Brings umami and a salty balance.
- Sesame oil: Adds a nutty aroma and rich flavor.
- Egg: Adds texture and richness when scrambled.
- Rice vinegar: Gives a slight tangy acidity.
- Cornstarch: Thickens the sauce for a glossy finish.
- Rice noodles: A neutral base that absorbs all the flavors.
- White pepper: Adds a mild, earthy spiciness.
- Chinese five spice: Brings a complex and aromatic flavor profile.
- Fresh basil: Adds a fresh, herbal note.
- Fresh lemon: Adds brightness and acidity when spritzed.
Let’s Cook
First things first, cook those rice noodles according to the instructions on the packaging. Once they’re done, submerge them in cold water to stop them from cooking further or becoming too sticky. This little trick keeps them just right for our dish.
Sauté the Veggies
In a large wok or skillet over high heat, add the sesame oil. Toss in the frozen veggies and sauté until they’re mostly thawed. Then, add the onion, garlic, ginger, sambal oelek, and soy sauce. Let everything simmer until the onions are tender and the liquid has mostly evaporated.
Scramble the Egg
Push the veggies to one side of the wok or skillet and crack in the egg. Scramble it carefully until it’s just glossy, then mix it into the veggies.
Thicken the Sauce
Pour in the cornstarch and water mixture and stir well to thicken the sauce. Then, add the rice vinegar, a dash of white pepper, and Chinese five spice.
Cook the Shrimp
Now, add the shrimp. Cook them for 3-4 minutes, until they’re pink and plump. Stir in half of the basil ribbons and the cooked noodles. Mix everything together until the noodles are heated through, about 2 more minutes.
Serve and Enjoy
Serve the shrimp noodles garnished with the remaining basil ribbons and a spritz of fresh lemon. You can enjoy this dish hot or chill it for a refreshing noodle salad. Either way, it’s delicious!
Tips for Perfect Shrimp Noodles
- Preventing Sticky Noodles: After cooking, rinse the rice noodles in cold water and toss them with a bit of sesame oil to prevent sticking.
- Adjusting Spice Level: If you prefer a milder dish, reduce the amount of sambal oelek or substitute with a less spicy option like sweet chili sauce.
- Cooking Shrimp Perfectly: Keep an eye on the shrimp as they cook. Overcooked shrimp can become rubbery, so remove them from heat as soon as they turn pink and plump.
- Balancing Flavors: Taste the dish before serving. If it feels too salty, add a bit more rice vinegar or a squeeze of lemon to balance the flavors.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld together even more, making it a tasty lunch the next day.
Lemon basil shrimp noodles are the perfect dish to bring a bit of summer into your winter days. With the convenience of frozen veggies and the freshness of basil and lemon, this meal is both easy and delicious. Perfect for a busy weeknight or a lazy weekend, it’s sure to become a regular in your meal rotation. Enjoy it hot or as a chilled noodle salad, and let those summer vibes shine through.
Lemon Basil Shrimp Noodles
Ingredients
- 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
Instructions
- Cook the rice noodles according to the instructions on the packaging. When cooked, submerge in cold water to prevent them from cooking further or becoming too sticky.
- In a large wok or skillet over high heat, add the sesame oil. Sauté the frozen veggies until mostly thawed, then add the onion, garlic, ginger, sambal oelek, 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. Add the shrimp and cook for 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 noodles garnished with the remaining basil ribbons and a spritz of fresh lemon. Eat hot or chill for a noodle salad. Enjoy!
