Garlic chili shrimp noodles
Juicy shrimp tossed through soy-glazed noodles with a fried garlic and chili oil. Faster than ordering takeout, and better for it.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 740 kcal
Ingredients
Method
Bring a large pot of water to a boil (an electric kettle speeds this up). Mix the soy sauce, oyster sauce, sugar and sesame oil in a small bowl and set aside.
Cook the noodles according to the package directions, usually 3 to 4 minutes. Drain, reserving a few tablespoons of the cooking water.
While the noodles cook, heat the oil in a wok or large skillet over medium heat. Add the garlic and chile and fry, stirring, until the garlic is pale gold. Don't let it go brown or it turns bitter.
Turn the heat to high, add the shrimp and stir-fry until they curl and turn pink all over.
Add the noodles, the sauce and a splash of the reserved water. Toss everything together for a minute until the noodles are glossy and coated.
Take off the heat, toss through most of the scallions, then serve topped with the rest and the sesame seeds.
Tips
- Pat the shrimp dry with paper towels before cooking so they sear instead of steaming.
- For a gluten-free version, use rice noodles and tamari instead of soy sauce, and check your oyster sauce.
