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I might be slightly obsessed with take-out noodles. I am totally that person you see in the movies eating them straight out of the little white boxes straight from the refrigerator. I always get our place to add a little extra spice to mine and not a single noodle goes to waste. Of course, I save it for the weekends when I am not trying to eat most Paleo Image may be NSFW.
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In our efforts to make more home cooked meals, I started making spicy pan fried noodles at home.
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Most of the time, I toss shrimp in with these because they cook so quickly. But, the noodles are just as good on their own or with chicken or pork. Just choose your favorite way.
Ingredients for Spicy Pork Pan Fried Noodles
¼ cup tamari
2 Tbsp honey
2 Tbsp lime juice
½ Tbsp Sriracha
3 garlic cloves, minced
3 Tbsp sesame oil, divided
1 lb shrimp, peeled and deveined
2 cups matchstick carrots
1/3 cup diced onion
1 bell pepper, thinly sliced
2 cups green cabbage, chopped
16 oz Udon noodles or spaghetti, cooked
Let’s Make It:
1) Whisk together tamari, honey, lime juice, Sriracha and garlic.
2) Heat 1 Tbsp of oil over medium high heat. Season shrimp with salt and pepper. Add to pan and cook until browned, 5-7 minutes. Remove from pan.
3) Add additional 1 Tbsp of oil to pan. Add carrots and green pepper. Cook, stirring frequently, for 4-6 minutes. Transfer to bowl with shrimp.
4) Add remaining 1 Tbsp oil to pan. Add onion and cook for 1 minute. Add noodles and sauté until noodles begin to form brown spots. Stir in tamari mixture and cook, stirring to coat the noodles, for 3-5 minutes or until sauce is reduced. Add shrimp and vegetable mixture to the pan along with the cabbage. Cook for 1 minute.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
I absolutely love how quickly these cook. I still have Mathlete pick up eggrolls from the local place because, no matter what I do, I just can’t make them as good as they do. The combination makes the perfect weekend splurge.
- ¼ cup tamari
- 2 Tbsp honey
- 2 Tbsp lime juice
- ½ Tbsp Sriracha
- 3 garlic cloves, minced
- 3 Tbsp sesame oil, divided
- 1 lb shrimp, peeled and deveined
- 2 cups matchstick carrots
- 1/3 cup diced onion
- 1 bell pepper, thinly sliced
- 2 cups green cabbage, chopped
- 16 oz Udon noodles or spaghetti, cooked
- Whisk together tamari, honey, lime juice, Sriracha and garlic.
- Heat 1 Tbsp of oil over medium high heat. Season shrimp with salt and pepper. Add to pan and cook until browned, 5-7 minutes. Remove from pan.
- Add additional 1 Tbsp of oil to pan. Add carrots and green pepper. Cook, stirring frequently, for 4-6 minutes. Transfer to bowl with shrimp.
- Add remaining 1 Tbsp oil to pan. Add onion and cook for 1 minute. Add noodles and sauté until noodles begin to form brown spots. Stir in tamari mixture and cook, stirring to coat the noodles, for 3-5 minutes or until sauce is reduced. Add shrimp and vegetable mixture to the pan along with the cabbage. Cook for 1 minute.
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