I have never really prepared noodles but when shopping at Bioplanet I always seem to loose count of what is available. Pumpkin and ginger noodles, brown rice and seaweed noodles, Udon Noodles, Soba Noodles…you name it, I think they have it.
After a 5 minute study I decided on brown rice Udon Noodles who come in a great and attracting packaging (I didn’t buy the same Lima Noodles knowing that they were cheaper). The recipe is based on a great recipe I have found on a blog called Lottie + Doof and I served the noodles with scampi. Great!
Author: Must be Yummie
- 4 scallions, whites and greens separated, thinly sliced
- ½ cup vegetable oil
- 1 tablespoon crushed red pepper flakes or some peperoncini
- 2 teaspoons sesame seeds
- 2 teaspoons black pepper
- 300 gr Udon Noodles or gf rice noodles
- Sea salt
- ¼ cup tahini
- ¼ cup unseasoned rice vinegar
- 3 tablespoons Tamari or normal soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1 tbsp sesame seeds
- optional cilantro
- 12 scampi or shrimp - peeled
- Start by preparing the noodles.
- Cook the scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes; let chili oil cool in saucepan.
- In the meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
- Whisk the tahini, vinegar, soy sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) and sesame seeds in a large bowl; season with salt.
- Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
- Bake the shirmps or scampi in some of the chilli oil and serve with the noodles.