Shrimp with Sesame Noodles
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Crispy ginger stir fried shrimp with cold sesame noodles and cucumbers will guarantee you won’t be ordering in tonight.

Shopping List

• 1 bunch scallions
• 1 inch piece ginger
• 1 cucumber
• 6 Tbsp tahini paste
• 1 lb chinese egg noodles
• 1.5 lbs shrimp, shelled and cleaned

Pantry Items

• Brown sugar
• Garlic
• Peanut oil
• Rice wine vinegar
• Sesame oil
• Sesame seeds
• Soy sauce

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick skillet
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  Sauvignon Blanc with its good, natural tartness and crisp feel on the palate is good grape to consider here.  Try, for example, the 2010 Cherverny Sauvignon Blanc from the Loire Valley in France as it interestingly includes a dose of weightier Chardonnay that results in a mellow crispness that should be great with this meal.
• Dessert: Blood orange custard

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Trim and slice the scallions.
  • Peel and mince the garlic and ginger. Add half the amount to a mixing bowl with 1 Tbsp peanut oil and 1 Tbsp soy sauce.
  • Rinse and dry the shrimp and add to the ginger garlic soy mixture in the mixing bowl.  Stir to combine and allow to rest 10 minutes.
  • In another mixing bowl, combine the sesame paste, 3/4 cup water, 1 Tbsp vinegar, 1/2 tsp sesame oil, 3 Tbsp soy sauce, 1 1/2 tsp brown sugar, half the chopped scallions, and the ginger and garlic. Stir to combine and set aside.
  • Peel and seed the cucumber.  Slice into thin slices and add to the sesame soy mixture.
• Start Cooking
  • When the water in the pasta pot comes to a boil, add the noodles and cook 8-10 minutes.  Drain, run under cold water, drain again.  Transfer to a mixing bowl. Toss with 1/2 tsp sesame oil and refrigerate 10-15 minutes.
  • Heat a large nonstick skillet over medium heat, add 1 Tbsp peanut oil and the shrimp.  Cook 3-5 minutes per side until no longer pink.  Remove and transfer to a serving platter.  Scatter the chopped scallions over all.
  • Remove the noodles from the refrigerator and toss with the sesame soy cucumber sauce.  Sprinkle with 1 Tbsp sesame seeds.
  • Bring everything to the table.  Don’t forget the chopsticks.

Wow that was fast; let’s eat!

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