I’m slightly obsessed with reading food blogs. Steamy Kitchen is one I frequently read but seldom cook anything from. I have no idea why, because literally, everything she makes looks amazing. When I found this recipe for “Long Life Fertility Noodles with Happy Shrimp” I fell in love. Maybe it was the delicious sounding meal I would have or maybe it was the fact that the shrimp were happy, but I knew I had to make this one.
My friend, Steffi was coming over for dinner so I knew I needed to make something good. And although I didn’t really follow the recipe, the noodles and shrimp turned out delicious! When I followed the recipe, it tasted flavorless, and I guess I used more spaghetti than I was supposed to…so I ended up throwing in copious amounts soy sauce and dry Sherry to taste. I have no idea how much I used in the end. I just kept pouring and tossing, pouring and tossing…until shrimp was flying everywhere and the dog was no longer hungry from catching the scraps.
This is a crowd pleaser so give it a try! You can’t go wrong with some noodles and tasty little shrimps!
- 6 ounces thin spaghetti noodles
- 7 ounces shrimp, deveined
- 1 ½ teaspoon kosher or sea salt, divided
- ½ teaspoon cornstarch
- 1 tablespoon cooking oil
- 1 teaspoon finely minced garlic
- 1/4 cup matchstick cut carrots
- 1 1/2 teaspoons soy sauce
- 1 teaspoon Chinese rice wine (or dry sherry)
- 1/4 teaspoon sesame oil
- 1 tablespoon sesame seeds
Bring a stockpot of water to boil. Add 1 tsp of salt to water and cook thin spaghetti, according to package directions. Drain. While pasta is cooking, place shrimp in a small bowl and add the remaining 1/2 teaspoon of salt and the cornstarch. Mix well and let sit for 8 minutes. Rinse the shrimp well, washing off the salt and cornstarch. Pat very dry with paper towels.
In a wok or large skillet, heat cooking oil on high until a bead of water sizzles and evaporates upon contact. Add the shrimp and fry until halfway cooked through, about 1 minute each side. Dish out the shrimp to a plate, keeping as much oil in wok as possible (you should have about 1 teaspoon of oil left and you may add an just a bit of oil into the pan if needed.)
Turn heat down to medium and add garlic. Fry until fragrant, about 15 seconds then add the snow peas and carrots. Fry for 1 minute, until the carrots and snow peas are cooked but still retain a nice crunch. Add the soy sauce and rice wine. Turn heat to high and add the drained spaghetti noodles and shrimp. Toss well to combine. Let cook for 2 minutes, until shrimp is cooked through. Toss with sesame oil and sesame seeds.