Lemon and Ginger Noodles

With this recipe, I am coming in with a BANG. I am so excited to share this dish with you. My husband, Kevin and I love this one. There are so many great parts to it, one being, you could eat the whole portion and still feel great. The lemon and ginger are so clean and bright, the shrimp and mushrooms almost play second fiddle (note: almost). It’s also a breeze to make and was ready in 20 or 30 minutes. I originally found this recipe here. After trying the original, I tweaked the recipe to better suit our tastes. This dish has catapulted to the top of our rotation for week night dinners.

* a side note, the dressing has quite a kick to it. If you are sensitive to spice omit the cayenne pepper, the ginger provides the perfect amount of heat.
Enjoy!

INGREDIENTS

Lemon Ginger Dressing:

3/4 teaspoon Asian chili powder (or cayenne)
Grated zest of 1 lemon
1 1/2 tablespoons freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1 clove of garlic, peeled
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil

Noodles:

9 ounces linguine
8 ounces fresh mushrooms (I used baby bellas)
1/2 pound of raw shrimp
2 1/2 tablespoons butter
2 tablespoons minced fresh parsley
3 scallions sliced thin
1 tablespoon sesame seeds

METHOD
1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 3-4 minutes. Add raw, peeled shrimp and allow to cook until the shrimp have just turned pink. (Do not over cook the shrimp, they become rubbery if cooked for too long).
4 In a large bowl, toss the cooked noodles with the mushrooms, shrimp, parsley, scallions and sesame seeds and some of the dressing (to taste).

Serves 4

TIP: Always buy fresh ginger whenever possible. The flavor is really hard to beat. I store my ginger in the freezer in a freezer safe bag. When you need it, simply cut or grate off the section you need, no need to defrost! Also, a great way to peel ginger without taking half the “meat’ away is to hold the ginger straight up and down and use a spoon with the scoop facing the ginger and scrape down. The peel comes off with minimum waste!

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