Sesame-Scallion Shrimp with Long Life Noodles and Shiitake Mushrooms
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Ingredients & Equipment
What we send
- 4 ouncesshiitake mushrooms
- 1/4 ounceginger
- 1yellow onion
- 2 clovesgarlic
- 10 ouncesshrimp
- 8 ounceslong life noodles
- 1/4 cupsoy sauce
- 2 tablespoonsrice wine vinegar
- 1/4 cuptahini
- 1 packethoney
- 1/2 cupshredded carrots
- 1/4 cupshredded red cabbage
- 3/4 cupshredded green cabbage
What You’ll Need
- canola oil
- kosher salt
- 10" large pot with lid
- 12" large nonstick pan
- Crustacean Shellfish
Bring a large, covered pot of water to a boil over high heat. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Peel onion, halve, and thinly slice. Mince garlic.
Pat shrimp dry with paper towel (no need to season here—you'll get a nice saltiness from the soy sauce later on). Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon, transfer shrimp to a plate and set aside, reserving pan for the next step.
Return pan from shrimp to medium-high heat with ½ tablespoon canola oil. When oil is shimmering, add mushrooms. Sauté, stirring, until browning, 3-5 minutes. Add 1 tablespoon canola oil, along with scallion whites and light greens, ginger, onion, and garlic. Sauté, stirring, until onion is soft and translucent, 5 minutes. Add slaw mix and cook until softened, 2 minutes more. Season with ½ teaspoon salt.
Cook long life noodles
While vegetables sauté, season boiling water generously with salt. Stir in long life noodles and cook until al dente, 2-3 minutes. Meanwhile, in a small bowl, whisk together soy sauce, rice wine vinegar, tahini, and honey to combine. Once noodles are cooked, reserve ½ cup noodle cooking water, then drain noodles and rinse under cold water for 30 seconds to stop cooking.
Place pan with vegetables over medium heat. Add noodles and shrimp and stir to combine. Add soy-tahini sauce and reserved noodle water and cook, stirring vigorously, until fully coated, 1-2 minutes. Taste and add salt as needed.
Divide sesame-scallion shrimp and noodles between serving bowls, garnish with scallion dark greens, and dig in!