Rice noodles with shrimp
2 servings
30 minutes
Shrimp rice noodles are the essence of Vietnamese cuisine, combining fresh seafood, aromatic spices, and a delicate noodle texture. This recipe brings a balance of sweet pineapple syrup, spicy red curry, and a creamy sauce that soaks each noodle strand. The dish originates from Vietnam's coastal regions where shrimp are a staple in the diet. Its flavor is a rich bouquet with a slight tanginess and intense spiciness softened by vegetables and herbs. Perfect for both a light dinner and festive occasions, especially when vibrant Asian notes are desired in the menu. The finished dish can be garnished with fresh herbs for added aroma and freshness. Enjoy your meal!
1
Heat oil in a pan and sauté garlic until fragrant, then add shrimp and stir for a couple of minutes until they turn pink.
- Sesame oil: 2 tablespoons
- Garlic: 3 cloves
- Peeled shrimp: 200 g
2
Cut the vegetables into strips and add them to the pan with the shrimp.
- Courgette: 0.5 piece
- Bell pepper: 0.5 piece
- Eggplant: 0.5 piece
3
While the vegetables are being prepared, we need to make the sauce. For this, pour syrup into a pot, add tomato paste and red curry paste, mix everything together, add soy sauce and let it simmer a bit.
- Pineapple syrup: 150 ml
- Tomato paste: 2 teaspoons
- Red curry paste: 2 teaspoons
- Soy sauce: to taste
4
Pour boiling water over the noodles and let them sit covered for 3 minutes, no need to cook.
5
Pour the ready sauce over the shrimp and vegetables, drain the noodles in a colander, rinse in cold water, and add to the pan.
- Rice noodles: to taste
6
Stir and remove from heat.
7
Sprinkle the finished dish with greens and enjoy it with appetite! :)
- Spring onion: to taste
- Cilantro: to taste