Sesame Noodles With Shrimp And Corn Recipes

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
• Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
• Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

Steps:

• Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Steps:

• In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
• Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
• Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

Steps:

• Cook pasta.
• While pasta cooks, in a skillet (deep enough to hold liquid and pasta later on) put a little olive oil and throw in your bell peppers and mushrooms. Cook this down to your liking, and set them aside on a plate.
• Add some more olive oil to your skillet and throw your shrimp and garlic inches Season your shrimp how you like them, I like to add a little Tony's Chachere's creole seasoning but you can do a basic all purpose seasoning on them. After cooked, set this aside.
• In the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and sherry together with a fork in a separate bowl before adding) Keep stirring till mixture starts to thicken and bubble. I added an extra half tablespoon because I wanted my sauce a little thicker. Keep stirring constantly to make sure it doesn't burn.
• Once thickened add vinegar and crushed red pepper.
• Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.

Steps:

• For the pasta, bring water to boil in covered pot.
• With food processor running, put garlic through feed tube to mince.
• Grate ginger. Wash and coarsely chop cilantro, and process in food processor with the ginger, sesame paste, soy sauce, sherry, vinegar and sugar to blend thoroughly. Spoon into serving bowl.
• When water boils, cook pasta according to package directions.
• Husk corn, and scrape kernels from cob. Cut each shrimp into 2 or 3 pieces, and add to sesame sauce.
• When pasta is a minute away from being ready, add the corn kernels to the pot and cook one minute. Drain and stir into sesame sauce, mixing well with shrimp.

Steps:

• In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
• Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Steps:

• In a bowl, combine hoisin sauce, soy sauce, sherry, honey, and cornstarch.
• Heat 2 teaspoons oil to a big nonstick skillet over med-high heat; add in shrimp; stir-fry 3-4 minutes; transfer shrimp to a bowl.
• To the skillet; add remaining oil, the ginger, garlic, and scallions; stir-fry 30 seconds.
• Add in the snow peas and baby corn; stir-fry until peas are bright green, about 3 minutes.
• Stir in hoisin mixture and the shrimp; bring to a boil and cook/stir until thickened, 1-2 minutes.
• Remove from heat and stir in sesame seeds.
• Serve over hot cooked rice or noodles.

Steps:

• Combine all ingredients except spaghetti in a small saute pan and cook over low heat until shrimp are opaque and not tightly curled, 3-5 minutes.
• Toss with heated cooked spaghetti noodles and serve.

Steps:

• Cook pasta according to direction on box.
• In saucepan combine peanut butter, soy sauce, and garlic.
• Stir to combine.
• Add a scant amount of sesame oil, the red pepper flakes, and the juice of a lime.
• Heat slowly and whisk together until smooth.
• Drain pasta, add the peanut sauce, and toss to coat.
• Serve cold or hot.