Sesame Noodles With Shrimp and Corn
Published July 22, 1997
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 clove garlic
Fresh or frozen ginger to yield 1 tablespoon coarsely chopped
A few sprigs cilantro to yield 2 tablespoons chopped
2 tablespoons toasted sesame paste
7 teaspoons reduced-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons red-wine vinegar
1 teaspoon sugar
8 ounces short pasta, like orecchiette, penne or rigatoni
3 ears corn
8 ounces cooked and peeled shrimp
Nutritional analysis per serving (2 servings)
121 grams carbs; 183 milligrams cholesterol; 738 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 8 grams fiber; 837 milligrams sodium; 46 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the pasta, bring water to boil in covered pot.
- Step 2
With food processor running, put garlic through feed tube to mince.
- Step 3
Grate ginger. Wash and coarsely chop cilantro, and process in food processor with the ginger, sesame paste, soy sauce, sherry, vinegar and sugar to blend thoroughly. Spoon into serving bowl.
- Step 4
When water boils, cook pasta according to package directions.
- Step 5
Husk corn, and scrape kernels from cob. Cut each shrimp into 2 or 3 pieces, and add to sesame sauce.
- Step 6
When pasta is a minute away from being ready, add the corn kernels to the pot and cook one minute. Drain and stir into sesame sauce, mixing well with shrimp.
Private Notes
Comments
I live in a place with limited access to Asian ingredients, so I had to improvise a bit, but I still really liked this recipe and can only imagine how great it would be with proper starting materials! I used frozen corn instead of fresh, which was underwhelming, but added some vegetable at least. As a sub for the sesame paste, I mixed one tablespoon toasted sesame oil, one tablespoon creamy peanut butter, and one tablespoon tahini. I used a good quality square spaghetti for the pasta.
This tastes good, but I must say it looks terrible--very bland looking. I added a few items to make it pop: sliced red pepper strips, sliced scallions, and some roasted sesame oil, a squeeze of lime and some lime zest helped, too. And, of course, a good twist or two of ground salt and pepper.
This tastes good, but I must say it looks terrible--very bland looking. I added a few items to make it pop: sliced red pepper strips, sliced scallions, and some roasted sesame oil, a squeeze of lime and some lime zest helped, too. And, of course, a good twist or two of ground salt and pepper.
I live in a place with limited access to Asian ingredients, so I had to improvise a bit, but I still really liked this recipe and can only imagine how great it would be with proper starting materials! I used frozen corn instead of fresh, which was underwhelming, but added some vegetable at least. As a sub for the sesame paste, I mixed one tablespoon toasted sesame oil, one tablespoon creamy peanut butter, and one tablespoon tahini. I used a good quality square spaghetti for the pasta.