Another NY Times Cooking recipe that is remarkably simple and flexible. This specific recipe comes from Kris Yenbamroong adapted from Ali Slagle and it provides a sort of basis point for future iterations we’d like to try. This could have corn added to it, salmon or even tofu could replace the shrimp, and other veggies could be added – corn, sprouts, asparagus. In addition the simple sauce could be made more or less sweet, more salty or more spicy with a just a simple adjustment of the sugar, salted peanuts or crushed red pepper. You can also substitute the noodles for rice or serve on a bed of crushed/baked sweet potatoes or shredded cabbage.
For this you’ll need: 1 lb raw shrimp (peeled & deveined), x1 package of Hokkien noodles, x2 Tbsp brown sugar, x2 Tbsp fish sauce, x2 Tbsp white vinegar, 3/4 cup frozen peas, 4-5 scallions (chopped), 2 Tbsp lime juice, 3 Tbsp roasted salted peanuts, 1/2 tsp crushed red pepper.
In a large skillet over medium heat bring the brown sugar, vinegar and fish sauce to a moderate simmer. Add the raw shrimp and cook on one side until just beginning to turn white – about 2-3 mins. Turn the shrimp over and cook the other side – another 2-3 minutes.
Add the chopped scallions, peanuts, lime juice, peas and red pepper and stir well with a wooden spoon to combine. Cook until the peas just begin to thaw – about 1 minute.
Add the noodles and gently break them up and stir them in – making sure everything is coated well and the noodle cook through – about 2-3 mins.
Serve immediately in a large bowl.