Peppered Shrimp and Sesame Noodles
This is comforting restaurantstyle food you can make in your own kitchen!
Serves 4 Prep Time 10 minutes Cooking Time 20 minutes
FOR THE PEPPERED SHRIMP ✔ 1 kilo large shrimp, deveined ✔ 1 teaspoon whole black peppercorns,
crushed and divided ✔ 2 teaspoons sea salt, divided ✔ 2 tablespoons vegetable oil ✔ 6 cloves garlic, minced ✔ lemon wedges, to serve
FOR THE SESAME NOODLES ✔ 450 grams fresh wide miki noodles ✔ 2 tablespoons sesame oil,
plus extra to toss ✔ 3½ tablespoons soy sauce ✔ 2 tablespoons rice vinegar ✔ 1 tablespoon peanut butter
(preferably unsweetened) ✔ 1 tablespoon sugar ✔ 1 tablespoon finely grated ginger ✔ 2 teaspoons minced garlic ✔ 2 teaspoons chili-garlic paste,
or to taste ✔ 1 small cucumber, sliced thinly ✔ fried peanuts, crushed
1 Make the peppered shrimp: Pat shrimp dry. Place shrimp, half the crushed peppercorns, and half of the salt in a bowl. Toss to coat shrimp. 2 Heat vegetable oil in a wok or a large pan over medium-high heat. Add garlic, and the rest of the peppercorns and salt; stir-fry for 1 minute. 3 Add shrimp and stir-fry until opaque, about 3 to 5 minutes. Do not overcook. 4 Place shrimp and lemon wedges on a serving plate. Set aside. 5 Make the sesame noodles: Boil noodles in a large pot of water for about 5 minutes (they should still be a bit chewy). Drain, rinse with cold water, then drain again. Toss noodles with some sesame oil to keep them from sticking to each other. 6 Whisk together 2 tablespoons sesame oil, soy sauce, vinegar, peanut butter, sugar, ginger, garlic, and chili-garlic paste in a bowl. Taste then adjust seasoning. It should be a balance of sweet, spicy, and salty, with a bit of zing from the ginger. 7 Pour sauce over noodles and toss. Place noodles and cucumber slices on the plate alongside the shrimp. Top noodles with peanuts and cilantro, if desired.