Shrimp With Egg Noodles Recipes

Steps:

• For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder.
• Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool.
• Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends.
• Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack.
• For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp.
• For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp.

Steps:

• Cook egg noodles according to package directions.
• Meanwhile in a small bowl whisk together eggs, 1 tablespoon parmesan and pepper.
• Heat oil in skillet over medium high heat and add garlic, stirring for 30 seconds and then add shrimp and roasted red pepper and cook stirring for 1 minute or so.
• Stir in chicken broth and bring to a boil; whisk about 1/2cup or so into egg mixture and then add the egg/broth mixture to skillet.
• Reduce heat and add pasta; cook stirring until sauce is thicken and pasta heated through (2-5 minutes).
• Stir in mint.
• Garnish with 1 tablespoon parmesan.

Steps:

• Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
• Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
• Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
• Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
• Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
• Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!

Steps:

• Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.