Equipment
* optional
Ingredients
Noodles
- 250 g dried egg noodles
Shrimp and Marinade
- 400 g medium shrimp, peeled, deveined, tails removed
- 5 g cornstarch
- 5 ml sesame oil
Low-Sodium Spicy Sauce
- 30 ml low-sodium soy sauce
- 15 ml rice vinegar
- 30 ml water
- 10 g sambal oelek
- 10 ml honey
Aromatics and Vegetables
- 30 ml peanut oil
- 15 g ginger, finely minced
- 15 g garlic, finely minced
- 40 g scallions, thinly sliced, white and green parts separated
- 150 g red bell pepper, thinly sliced
- 100 g snow peas, ends trimmed
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, water, sambal oelek, and honey. Set aside.
Place the shrimp in a medium mixing bowl. Toss thoroughly with the cornstarch and sesame oil until evenly coated. Let marinate while preparing the noodles.
Bring a large pot of water to a boil at 100°C/212°F. Cook the dried egg noodles according to package directions until tender but firm to the bite. Drain in a colander, rinse under cold water to stop the cooking, and set aside.
Heat the wok over medium-high heat. Add half of the peanut oil. Add the marinated shrimp in a single layer and sear until the internal temperature reaches 63°C/145°F, about 2 minutes per side. Use tongs to remove the shrimp to a clean plate.
Reduce heat to medium. Add the remaining peanut oil to the wok. Add the minced ginger, minced garlic, and the white parts of the sliced scallions. Sauté briefly until fragrant.
Add the sliced red bell pepper and trimmed snow peas to the wok. Stir-fry constantly until the vegetables are vibrant and crisp-tender.
Return the cooked noodles and seared shrimp to the wok. Pour the prepared sauce mixture over the top.
Toss all ingredients together vigorously over medium heat until the sauce lightly thickens, coats the noodles, and everything is heated through. Garnish with the remaining green parts of the scallions before serving.
Chef's Notes
- To maintain a robust flavor profile while complying with a low-sodium diet, ensure your ginger and garlic are extremely fresh. These aromatics do the heavy lifting when salt is reduced.
- Coating the shrimp lightly in cornstarch before searing creates a protective barrier. This keeps the interior tender while helping to naturally thicken the final sauce when it combines in the wok.
- Mise en place is non-negotiable for stir-frying. Have all your vegetables chopped, aromatics minced, and the sauce mixed before applying any heat to your wok. Stopping to chop a bell pepper while garlic is frying will lead to burnt ingredients.
- Washing the cooked egg noodles in cold water is a critical step; it halts the cooking process to prevent mushiness and removes excess surface starch that causes clumping.
Storage
Refrigerator: 3 days — Store in an airtight container. Noodles may absorb remaining sauce over time.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to revive the sauce.
