Hoisin Noodles with Tempura Shrimp
Ingredients
- 5 Scallions chopped
- 1 tbsp Sesame Seeds
For the Shrimp
- 2 lb Large Shrimp peeled, deveined, tails-on
- 1 cup Flour
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- 2 tsp Baking Soda
- 4 tbsp Avocado Oil
For the Noodles
- 1½ lb Linguini
- 1 tbsp Rice Vinegar
- 1 tbsp Lime Juice
- 1 tbsp Coco Aminos
- 1 tsp Fish Sauce
- 1 tsp Ginger grated
- 2 tbsp Hoisin Sauce
- 1 tsp Sriracha
Instructions
- Prepare all of the ingredients. Start water boiling for pasta.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and set aside.
- In a large bowl, add all shrimp ingredients except oil. Toss to evenly coat. (you don't need a thick coat on each piece, more of a light dusting)
- In a large saute pan over medium high heat, add 2 tbsp of oil. Add shrimp - one by one - in a single layer on bottom of pan. Cook for 2-3 minutes then flip once. Cook another 2-3 minutes and remove from pan. Continue with remaining shrimp - adding more oil to pan as needed - until all cooked to crispy outer layer and pink inside.
- In a small bowl combine remaining ingredients listed under noodles. Once noodles are done cooking, add 3/4 of scallions and sauce. Toss to coat.
- In a shallow bowl, place a portion of the noodles. Then layer on a portion of shrimp, 8-10 pieces per person. Sprinkle with remaining scallions and sesame seeds.
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