If you’re not afraid of spice, this dish is for you! It’s a perfect weekday meal that’s easy and comforting. You can make it your own by incorporating a different protein or making it completely vegetarian/vegan!
This spicy chili garlic shrimp noodles dish is Asian-inspired with thai basil, bok choy, soy sauce, rice vinegar, Chinese 5-spice, and other ingredients popular in Asian cuisine.
These spicy chili garlic shrimp noodles are full of heat, gluten free, protein-packed, and damn good!
Chili-Garlic Shrimp Noodles
Ingredients
Noodles and Vegetables
Chili-Garlic Sauce
Shrimp
Instructions
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Bring a large pot of salted water to a boil and cook your noodles according to package directions. Remove noodles from the pot (keep the boiling water) and rinse with cold water. Toss in sesame oil and set aside.
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Cut the ends off the bok choy bunches and blanch in boiling water for two minutes. Remove from the pot, rinse under cold water and set aside with rice noodles.
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Season shrimp with Tony Chachere's in Creole seasoning and refrigerate for 1 hour.
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In a large saucepan, bring the 2 tablespoons of water to a boil over medium-high heat. Reduce heat to low and whisk in butter until melted. Add bay leaves, liquid crab boil, thyme sprigs, and juice from lemon half, stirring until combined. Add shrimp; cook, stirring occasionally, until heated through, about 10-15 minutes. Turn off heat, and remove thyme springs and bay leaves.
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Sauté garlic in vegetable oil in a small pot until fragrant. Remove pot from the heat and add in the remaining of the garlic chili oil sauce ingredients, and stir to combine.
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Add noodles to a bowl, season with Chinese 5-spice. Add in thai basil leaves and green onions. Pour sauce over noodles and vegetables, and toss to coat. Add in shrimp and bok choy, and serve.
