I used to think the ingredients were too obscure to find, but now most grocery stores carry a good selection of Asian products. Failing that, pop into a local import store and you’ll probably find what you need.
3 tbsp freshly squeezed lime juice
3 tbsp Asian fish sauce (I used 2 tbsp Hoisin, 1 tbsp fish sauce – the thought of all that fish sauce usually makes the dish less enjoyable for me :D Hoisin is a great substitute though)
2 tbsp ketchup
2 tbsp brown sugar
1 tbsp grated gingerroot
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1/4 tsp crushed red pepper flakes or hot sauce
8 oz rice stick noodles (ideally 1/8 inch wide – I used wider)
2 tsp peanut or vegetable oil
1/2 cup thinly sliced red onions or shallots
2 tsp minced garlic
1 medium red bell pepper, seeded and diced or sliced
8 oz uncooked medium shrimp, peeled and deveined (I used leftover chicken breast, already cooked)
2 cups bean sprouts (optional)
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped dry-roasted peanuts (optional)
To prepare the sauce, whisk together lime juice, fish/hoisin sauce, ketchup, brown sugar, gingerroot, soy sauce, sesame oil and crushed red pepper flakes. Set aside.
Place rice noodles in a large bowl and pour boiling water over top. Let soak 7 minutes. While the noodles are soaking, heat peanut oil in a large, non-stick wok.
Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes.
Add red pepper and cook 2 more minutes, stirring often. I also added 2 grated carrots for extra veggies and vitamins.
Add shrimp (or chicken). Cook and stir until shrimp turns pink, about 3 minutes.
Add reserved sauce, noodles, bean sprouts. Top with green onions and cilantro.
*This recipe is from one of my favorite cookbooks, Eat, Shrink & Be Merry.
Text: Lydia Parafianowicz