Ginger, Lime & Cilantro Shrimp Noodle Bowls Recipe

Name: Ginger, Lime & Cilantro Shrimp Noodle Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1/4 cup mirin; 1.5 teaspoons hoisin sauce; 1 2-inch piece of ginger, peeled & grated; 3 limes; one for zesting & juicing, 2 for garnish; 1 pinch red pepper flakes (to taste); 1 tablespoon cooking oil (I used canola); 4 scallions, diced; white and green parts separated; 1 clove garlic, minced; 1 large bunch cilantro, stems removed; 1 package cellophane/rice noodles (8-oz.); 1 package frozen pre-cooked jumbo shrimp with shells removed except for tails -- thawed in a bowl of cold water, then drained in a colander

Servings: persons

1/4 cup soy sauce
1/4 cup mirin
1.5 teaspoons hoisin sauce
1 2-inch piece of ginger, peeled & grated
3 limes; one for zesting & juicing, 2 for garnish
1 pinch red pepper flakes (to taste)
1 tablespoon cooking oil (I used canola)
4 scallions, diced; white and green parts separated
1 clove garlic, minced
1 large bunch cilantro, stems removed
1 package cellophane/rice noodles (8-oz.)
1 package frozen pre-cooked jumbo shrimp with shells removed except for tails -- thawed in a bowl of cold water, then drained in a colander

1
Thaw the shrimp for a few minutes in a bowl of cold water, then drain in a colander and let sit. Prepare the rice noodles for cooking, according to the package directions - wash in cold water, then drain and let the noodles sit for a few minutes to soften.
2
Meanwhile, mix the soy sauce, mirin, hoisin, ginger, lime zest, lime juice and red pepper flakes together and set this sauce aside. Note: this will yield just enough sauce, combined with a little cooking water from the rice noodles, to coat the noodles and leave a few spoonfuls at the bottom of each bowl for dipping each biteful. For a soupier bowl, increase quantities of all the sauce ingredients and add more water or broth (to taste).
3
Heat oil in a large non-stick skillet and add white & light green scallions and cook on low heat; after a couple minutes add the minced garlic and cook one more minute. Carefully add 1 1/2 cups of warm water to the skillet (this is according to the rice noodle package) and bring to a simmer. Add the noodles and stir with tongs to evenly soften them and let them soak up the water. As they soften, add the shrimp and continue cooking until warmed through.
4
Remove from the heat and add the sauce, mixing it all to incorporate. Transfer to bowls (spooning or pouring in the liquid from the pan) and garnish with green scallions, cilantro, and extra lime wedges.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup mirin, 1.5 teaspoons hoisin sauce, 1 2-inch piece of ginger, peeled & grated, and more.

Yes, Ginger, Lime & Cilantro Shrimp Noodle Bowls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger, Lime & Cilantro Shrimp Noodle Bowls

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