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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue Rice Noodles with Shrimp and Cilantro

Single serving of rice noodles and shrimp

Single serving of rice noodles and shrimp

  • Single serving of rice noodles and shrimp
  • Serving for 4

By ICDOCEAN1, member

April 13th, 2010

I really liked this dish, but then again l could drink  sweetened fish sauce and lime juice.  The sauce is very subtle for the entire dish and while I was tempted to make a double dose, I decided against it and instead added just a tad more fish sauce and I used agave syrup instead of the brown sugar.

 

Many times I brine shrimp for at least 30 minutes in brown sugar, kosher salt and water and I did that for this dish.

 

My big thing is heat in Asian dishes and while it did not call for anything hot, I added a few drops of sriracha chili sauce to my dish alone after tasting the noodles and shrimp without it, just a few drops. Seasoned as is was perfect for my husband, a fan of no heat.

This dish is easily prepped ahead of time and cooked at the last minute as I can attest to, I thought my husband was going to be home for dinner at 6:00 and he arrived at 5:00 for his hour dinner break. 

 

I had precooked the noodles so everything went as the recipe states and dinner was on the table in minutes. 

 

This recipe is a keeper and going into my Asian recipe files.

 

 

 


posted in: Gallery
Comments (2)

LisaWaddle writes: Rice noodles are so fast to cook, that definitely puts them in my weeknight rotation. Posted: 1:56 pm on April 15th

Pielove writes: This sounds tasty and your comments that it is fast and amenable to being prepped ahead mean that it will go into the make-it-next file. Thanks! Posted: 9:57 am on April 13th

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