lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, January 24, 2014

Shrimp Drunken Noodles

Shrimp Drunken Noodles
Drunken Noodles is one of Miss F's favorite dinners and C hates it. Since he is in Colorado during the week, I decided to make it with shrimp, something that would be impossible to do if he was home. The smell of shrimp and fish sauce might cause him to move out permanently. Luckily, there is no scent-ivision via Skype, so Miss F and I enjoyed this dinner with C, free of any complaining about the smell. I actually prefer the shrimp to the chicken, it is the perfect sweet complement to the spicy noodles. Miss F was zeroed in on the bell peppers the last time I made it, not sure what that was about, but I am always a happy lady when she eats her veggies.
Shrimp Drunken Noodles

8-10 ounces flat rice noodles
2 tablespoons canola oil
¼ onion, chopped
6 garlic cloves, minced
1 bell pepper, cut into strips
1 pound shrimp, peeled and deveined
1 tablespoons fish sauce
2 tablespoons black soy sauce
2 tablespoons Golden Mountain sauce or light soy sauce
1 to 2 tablespoons Sriracha
½ tablespoon sugar
1 large plum tomato, cut into 8 wedges
¼ cup Thai basil leaves

Cook noodles in large pot of boiling water until tender but still firm to bite, stirring frequently. Drain. Meanwhile, heat oil in heavy large pot over medium-high heat. Add onions and sauté for a minute, add garlic and sauté 30 seconds more. Add bell pepper and shrimp and sauté about 2 minutes, flipping the shrimp halfway. Whisk the fish sauce, black soy sauce, Golden Mountain sauce and Sriracha together in a small bowl. Add to the shrimp mixture and cook 3 minutes more. Add the cooked noodles, tomatoes, and Thai basil; toss to coat.
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