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Shrimp and Rice Noodles with Shichimi Togarashi_MidPage

Shrimp and Rice Noodles with Shichimi Togarashi

This shrimp and rice noodles with shichimi togarashi is loaded with spice and so easy to prepare for a simple weeknight dinner.
4.74 from 15 votes
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Total Time: 40 minutes
Servings: 4
5.67

Ingredients

  • 10 ounces rice vermicelli
  • 2 bell peppers trimmed, deseeded, and thinly sliced
  • 6 ounces shiitake mushrooms stems discarded and caps thinly sliced
  • 1 yellow onion peeled and thinly sliced
  • ½ small cabbage thinly sliced into strips
  • 2 teaspoons sesame oil
  • 1 pound shrimp peeled an deveined
  • Shichimi togarashi quantity will vary, depending on spice preference
  • Salt and pepper to taste
  • Neutral cooking oil for frying

Sauce:

  • 6 cloves garlic peeled
  • 4 Thai chili peppers or 1-2 Serrano peppers, trimmed (fewer or more peppers, depending on spice threshold)
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons honey

Instructions

Prepare the Sauce:

  • Combine all the ingredients for the sauce in a food processor and pulse until smooth. Taste and season to your preferences.

Cook Noodles:

  • Bring a large pot of water to a boil and add the noodles. Boil for 6-7 minutes. Turn off the heat and allow the noodles to set for 1-3 minutes more, until al dente. Drain and rinse. Season with salt and drizzle with 2 teaspoons sesame oil. Set aside.

Sauté Vegetables:

  • In a large wok or skillet, heat a slick of oil over medium-high heat until very hot. Add the sliced peppers and sliced onions and cook, stirring regularly, until beginning to char around the edges, approximately 5 minutes. Season with salt and transfer to a bowl. Once in the bowl, season generously with shichimi togarashi to taste.
  • Next, cook the mushrooms. If the skillet seems dry, add another slick of oil. Once hot, add the mushrooms. Sauté until golden brown and beginning to crisp up around the edges. Transfer to the bowl of peppers and sprinkle with more shichimi.
  • Finally, cook the cabbage. Again, if the skillet seems dry, add more oil. Once very hot, add the cabbage and cook, stirring regularly, until it begins to char and turn golden-brown, about 5-6 minutes. Season with salt and transfer to the bowl of warm vegetables and sprinkle with shichimi, if desired.

Cook the Shrimp:

  • Cook the shrimp. If the skillet is too dry, add a touch of oil over medium-high. Pat the shrimp dry with paper towels and season all over with salt, pepper, and shichimi.
  • Transfer to the skillet and cook in an even layer without moving for 3-4 minutes until well-browned. Flip and cook an additional 1-2 minutes until just cooked through. Transfer to the bowl of vegetables.

Finish the Dish:

  • Return the skillet to medium-high heat and pour in the sauce, scraping up any browned bits stuck to the bottom of the skillet. Bring to a boil and cook for 3 minutes until reduced a bit.
  • Return the vegetables and shrimp to the skillet and toss to combine with the sauce for 1 minute. Add the cooked noodles and toss to combine for 1 more minute until warmed through. Turn off the heat.

Finish the Dish:

  • Divide the shrimp and rice noodles between plates and garnish with black sesame seeds and more shichimi togarashi, if desired. Enjoy!
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