Hoisin Rice Noodles with Shrimp

This seafood recipe, Hoisin Rice Noodles with Shrimp, leans on low-sodium soy sauce, water and sesame oil. It makes 6 servings and takes about 28 minutes.

• Yield 6 servings
• Ready in 28 minutes
• Prep 20 minutes
• Cook 8 minutes

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup water
• 3 tablespoons sesame oil
• 3 tablespoons honey
• 3 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 cloves garlic (finely minced)
• 1/2 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 3 tablespoons peanut butter or tahini
• 1 1/2 pounds shrimp (peeled and deveined)
• 12 ounces rice noodles
• Grated carrots (chopped green onions, chopped peanuts, chopped cilantro, chopped red pepper for topping)

Instructions

1. Prepare the rice noodles according to package directions by soaking in hot water.
2. For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
3. Heat a large, nonstick skillet over medium heat. Pat the shrimp dry and season them on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce until they are bright pink and cooked through, flipping once or twice, about 3-4 minutes. Scoop the shrimp and sauce onto a plate and set aside.
4. Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.
5. Add the shrimp and heat through.
6. Serve the noodles and shrimp with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper. Serve warm or at room temperature.

Give it a minute off the heat, then serve it while it is still hot.