Chili-Garlic Shrimp Noodles
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!
- 1 pound rice noodles
- 1 tablespoon sesame oil
- 2 bunches bok choy
- 4 green onions (chopped)
- handful (thai basil leaves)
- sesame seeds (to taste)
- 6 tablespoons vegetable oil
- 2 tablespoons red pepper flakes
- 2 tablespoons soy sauce
- 3 teaspoons rice vinegar
- 6 cloves garlic (minced)
- 1 pound shrimp (peeled and deveined)
- 1 cup salted butter
- 2 tablespoons water
- 1-2 dry bay leaves
- lemon half
- thyme sprigs
- Tony Chachere's Creole Seasoning (to taste)
- liquid crab boil (optional)
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.
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.
Season shrimp with Tony Chachere's in Creole seasoning and refrigerate for 1 hour.
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.
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.
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.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!