This Asian inspired, no cook, lemon-ginger-sesame sauce simply must be shared. It has the power to transform a boring bowl of noodles into a delectable and invigorating meal.
It’s become one of my easy, go-to recipes that finds its way on to my table time and time again. For the sauce, simply add all the ingredients into a food processor or blender, give it a few good whirls and your done. It couldn’t be any easier.
Asian buckwheat noodles (like soba and udon) can be found in the International section of your local Harris Teeter or Lowes grocery store and are a natural fit for this sauce, but regular spaghetti noodles work just as well. The dish below using this sauce calls for pre-cooked shrimp. Feel free to substitute pre-cooked chicken, beef, tofu, veggie’s … you get the idea. Because the sauce is on the thin side, you will more than likely have a bit left over. This is great because it’s wonderful poured over baked fish, a vegetable side or as a salad dressing, creating a delicious Asian infused meal fine enough to serve special guests yet quick enough to whip up on a week night. It really is that versatile. The sauce does lean towards the spicy side so if your serving it to folks or little ones that don’t tolerate heat, scale back on or omit the cayenne entirely (you can always top you own plate with red pepper flakes).
Asian noodles with shrimp and broccoli
Recipe adapted from Heidi Swanson’s 101 Cookbooks blog for Otsu
Grated zest of 1 lemon
1-inch section of ginger, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup rice vinegar
1/3 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil
1 lb dried pasta (spaghetti, linguini, soba or udon)
1 lb shrimp, peeled and deveined
2 cups broccoli florets
1 tablespoon unsalted butter
1-2 tablespoons fresh chopped herbs (optional: cilantro, basil, chive and/or green onions)
1 tablespoon sesame seeds (optional)
- Make the dressing by combining all ingredients in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined.
- Marinated the shrimp with some of the dressing, just enough to coat the shrimp
- In a pot, cook the dried noodles according to the package instructions.
- When the pasta has three minutes cook time remaining, add the broccoli to the boiling water and cooking with the pasta.
- Drain pasta and broccoli and set aside
- Add butter to a frying pan and bring to medium-high heat. Lay the shrimp in single layer and cook until pink on both sides. Set aside.
- In a large bowl, toss the cooked noodles with the shrimp, broccoli, fresh herbs, sesame seeds and some of the dressing (to taste).
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