![]() Red chile paste or sriracha, for serving.2 packages udon noodles (approximately 1 cup uncooked).Use this recipe as a guide but feel free to make it your own and not be afraid of a little experimentation.Īnd if you do experiment and change things up with this recipe – please let me know! I’d love to know how you make it your own. ![]() The most important thing with a dish like this is to remember to taste as you go and adjust it it your personal preferences. (Also, if your kids aren’t a huge fan of heat, make sure that they don’t get any of the ginger pieces in their serving – they can pack a punch!) (It’s harder to cover up heat than to add it!) I tend to make it flavourful but not spicy, and then add a good dollop of red chile paste to my serving. I grew up in China and tend to go for flavourful comfort food when making my own Asian-inspired dishes, however my daughter – while she likes flavour – doesn’t always want the same level of heat. protein! Shrimp and cashews are two of my favorite things so I don’t skimp on them in this recipe! This dish is healthier and better tasting than take-out – and it’s ready faster, too! I love the contrast between the plump, chewy noodles and crisp vegetables and then there is all. For the best flavor, you want to marinade the shrimp the morning or night before you plan to make this recipe – but if you don’t have time, it’s still delicious. This Shrimp Cashew Noodle Stirfry is a flavourful and healthy 15-minute meal loaded with protein and vegetables that lets you feel like a gourmet rockstar mom when you serve it up. Just like my Mongolian Beef stirfry, this Shrimp Cashew Noodle Stirfry is one of those dishes I love to whip up when I have only 15 minutes to get supper on the table.
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