A spicy shrimp and sweet potato noodle dish, with Chinese flavors and lots of heat! A fantastic lunch, dinner, or even side dish! (It’s even great cold!)
Another spiralized dish! I know, but you have to get one if you don’t already. I’ve talked my mom into it and now I’m going to convince you that you need it as well.
My veggie intake has doubled if not tripled since I bought one. (so has my kids!) And they’re so fun! My husband is obsessed with curly fries, has me make them every weekend. Almost all the time, you don’t even miss the pasta. If my carb loving husband doesn’t mind all the veggie noodles, than I promise you will love it!
I’ve mentioned before that I’m obsessing over this little machine, and that obsession hasn’t dwindled in the slightest. Plus check out this super tasty combo! And these Pancetta & Zucchini noodles make a weekly appearance in my lunches.
So go buy yourself a Spiral Vegetable Slicer! 😉
Then come home and make this super spicy, but oh so yum, Chinese shrimp and sweet potato noodles! (After that make the Pancetta one that I mentioned above! SO good!)
These spicy shrimp noodles are just as good cold the next day, as they are right off the stove. And they warm up just as well! There’s a whole Serrano pepper in there and some chili paste, so this isn’t for the faint of heart, there is definitely a kick to it, but it’s awesome. Also, I apparently like spicy shrimp! 🙂 Enjoy!
A spicy shrimp and sweet potato noodle dish, with Chinese flavors and lots of heat! A fantastic lunch, dinner, or even side dish! (It's even great cold!)
- 1/2 cup hoisin
- 3 Tablespoons rice vinegar
- 2 Tablespoons sambal oelek (chili paste)
- 1 teaspoon sesame oil
- 1/2" fresh ginger, grated
- 1 Tablespoon pineapple juice
- 1/4 cup soy sauce
- 1 Tablespoon honey
- 1 Tablespoon lime juice
- 1 pound shrimp, shells removed and de-veined
- 1 Tablespoon sesame oil
- 1 serrano pepper, seeded and minced
- 1 garlic clove, minced
- 1" fresh ginger, minced
- 1 pound sweet potato, peeled and spiralized
- 2 radishes, sliced thin
- 10 mini sweet peppers, quartered
- 1/3 cup sweet chili sauce
- 1/4 cup peanuts, roughly chopped
- Fresh cilantro, roughly chopped
- To make the sauce, combine all the ingredients together and mix well. Add the shrimp. And set aside to sit for 20 minutes while you prep everything else.
- In a large skillet heat the sesame oil over medium-high heat. Once shimmering, add the serrano, ginger, and garlic. Saute for 1-2 minutes.
- Add the peppers and radishes, and saute for 5-8 minutes, until softened.
- Toss in the sweet potato noodles
- Add the sauce that the shrimp is marinating in, but hold the shrimp for now, and stir in the sweet chili sauce. Reduce heat to medium, cover, and cook for about five minutes, tossing once until the sweet potato noodles begin to soften.
- Add in the shrimp and cook for 3-5 minutes longer until the shrimp is pink and cooked through.
- Serve and top with chopped peanuts and fresh cilantro. Enjoy!