Asian Shrimp Noodle Bowls (Fresh Flavors Oct' 14)

By Dixie8686

Ingredients

• 1 1 to pkg Lotus Foods Organic Millet and Brown Rice Ramen, cooked to pkg directions, drained and rinsed
• 1 1 1 pkg bean sprouts, rinsed
• 1 1 1 lb shrimp, peeled and deveined
• 1 1 1 tsp sea salt
• 1 1 1 tsp red pepper flakes
• 2 2 2 tbsp TFM Safflower Oil
• 2 2 2 shallots minced
• 2 2 2 tbsp ginger, peeled and minced
• 1/3 1/3 1/3 c Casillero del Diablo Sauvignon Blanc
• 1 1 1 box TFM Vegetable Stock
• 6 6 6 scallions sliced diagonally
• 3/4 3/4 3/4 c fresh cilantro, roughly chopped
• 1 1 1 c peanuts, chopped (optional)

Details

Servings 1
Adapted from thefreshmarket.com

Preparation

Step 1

Divide cooked Lotus Foods Ramen between 4 bowls. Top each bowl evenly with bean sprouts. Heat a deep skillet over medium high heat for 2 minutes. Add oil and swirl to coat. While skillet heats, season shrimp evenly with 1 tsp of sea salt and 1 tsp of red pepper flake. Stir fry shallots and ginger until translucent and fragrant, about 3 minutes. Add seasoned shrimp to pan and stir fry for 1 minute. Remove pan from heat and add the wine. Bring to simmer and let reduce for 1 minute. Add vegetable stock and return to simmer. Cook for 3-5 minutes until the shrimp are pink and cooked through. Ladle the shrimp mixture into each of the noodle bowls evenly. Top each bowl with scallions, cilantro, and peanuts (if using). Serve immediately.

This recipe pairs perfectly with Casillero del Diablo Sauvignon Blanc, Cabernet Sauvignon, or Carmenere.