Honey Walnut Shrimp
Honey walnut shrimp, broccoli, bok choy, peppers, cantonese noodles, sesame aioli
5 / 5
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- (a) egg noodles
- (b) broccoli, bok choy, red pepper, green cabbage
- (c) marinated shrimp, marinated tofu
- (d) honey walnut sauce
- (e) candied walnuts
- (f) sesame aioli
- wooden spoon
- skillet or saute pan
- serving spoon
- For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
- Fill a 4-6 quart pot 2/3 of the way with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, add the egg noodles (a) to the pot. Cook for 7-9 minutes.
- While the noodles are cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the broccoli, bok choy and red pepper (b) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes.
- After 2 minutes, add the marinated shrimp (c) to the pan of vegetables. Spread the shrimp out so that each piece is touching the bottom of the pan. Sear for 90 seconds, then flip each shrimp over and sear the other side for 90 seconds.
- After searing the shrimp, pour the honey walnut sauce (d) over the shrimp and vegetables. Use a wooden spoon to coat everything with the sauce. Turn the heat off but keep the pan on the burner. Let the shrimp and vegetables rest in the pan for 1 minute.
- When the noodles are ready, strain the water. Add the noodles to the pan of shrimp and vegetables. Gently stir to combine everything together.
- Spoon the honey walnut shrimp and noodles on to your serving plates. Sprinkle candied walnuts (e) on top. Drizzle sesame aioli (f) over the dish.
One of my favorite meals. Could even serve to company.
January 27, 2023