Sauté shrimp with garlic and ginger with pantry staples for a quick mid-week dinner.
- 2-4 cloves garlic, finely chopped
- 4 tbsp dark soy sauce
- 2 roma tomatoes, seeds removed, chopped very fine (or 1 tbsp tomato paste)
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 14 oz package of spelt flour udon noodles (linguine is a good substitute)
- 1 tbsp vegetable oil
- 1 bunch green onions, finely sliced
- 24 shrimp, shelled and deveined
- salt and pepper for seasoning
- 2 Thai chilies, seedless, finely chopped (optional)
- 3 tbsp fresh ginger, finely chopped
- 2 carrots, sliced thinly with peeler
- 1 red pepper, cut into thin strips
- 1 cup bean sprouts for garnish
- chopped coriander for garnish
- In a small bowl, combine garlic, soy sauce, chopped tomatoes, vinegar, and sugar. Set aside.
- Bring large pot of salted to water to rolling boil. Cook the noodles following package instructions.
- Once cooked, strain noodles and rinse with cold water to stop cooking process. Set aside.
- Season shrimp with salt and pepper. In a large pan or wok, heat vegetable oil over medium heat, then quickly stir fry the shrimp for approximately 1 minute each side. Remove shrimp and set aside.
- Add green onions to the pan, and stir-fry until they begin to wilt.
- Add ginger and chili peppers (if using). Cook for a few seconds; add carrots and red pepper. Stir-fry for 2 minutes, until peppers begin to soften.
- Add the reserved sauce to the pan and stir until well combined. (If sauce is too thick, add water.)
- Add the shrimp and noodles, toss to coat and heat through.
- Serve immediately and garnish with bean sprouts and coriander.
- Serves 4.