I lucked out when I chose this recipe to serve to my brother. As I prepared it, he filled me in on his latest Asian noodle obsession- and all of the fabulous ramen noodle hot spots in Brooklyn and NYC. Fun! Thankfully, this dish was equally amazing- I don’t like to be outdone… 😉
This recipe was adapted from The New York Times, contributed by David Tanis. Tanis also suggests substituting chicken, tofu, or vegetables for the shrimp, if desired. A perfect summer meal. Quick, fresh, and tasty!!
- 12 to 14 ounces rice noodles (vermicelli)
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 6 allspice berries
- 2 tablespoons coconut oil
- 1 medium onion, finely diced, about 2 cups
- 2 tablespoons finely chopped lemongrass
- ½ teaspoon grated garlic
- 2 teaspoons grated ginger
- Salt and pepper
- 1 ½ teaspoons turmeric
- ⅛ teaspoon cayenne
- Zest and juice of 1 lime
- 1 teaspoon fish sauce
- 2 cups coconut milk
- 1 pound shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- ½ cup slivered scallions
- cilantro, basil and mint leaves, for garnish
- Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. (I boiled a pot of water, removed it from the heat and soaked the vermicelli for about 10 minutes.) Keep a pot of boiling water on stove for reheating noodles later.
- Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
- Put coconut oil in a wide skillet (use a skillet that has a lid- for later) over medium heat. Add onions and cook until softened, about 5 to 8 minutes.
- Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
- Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
- Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
- Dip noodles briefly in hot water to reheat, then drain and divide among bowls.
- Spoon shrimp, tomatoes and sauce over each serving.
- Sprinkle with scallions and garnish with cilantro, basil and mint leaves.
One Year Ago:
Two Years Ago:
- Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Melted Cheese
- Indonesian Coconut Rice with Chicken and Zucchini