Red Hot Noodles with Shrimp

The red-hot chile oil dressing is amazing!  I created this noodle dish as a vehicle to carry the dressing. I know the addition of cucumbers may seem odd, but trust me, it all works. Sometimes I add rehydrated and julienned wood ear (black fungus) mushrooms along with the carrots and cucumbers.  They add color and interesting texture.

Red-Hot Noodles with Shrimp

1/2 pound linguine (or other Asian flat noodle – like Chinese Egg Noodles), cooked according to directions
red-hot chile oil dressing (recipe below)
3 carrots, peeled and shredded
2 cucumbers, peeled, seeds removed, shredded, and excess moisture squeezed out
1/2 to 1 pound fresh shrimp, peeled and deveined

Heat 2 tablespoons of the red-hot chile oil dressing in a wok.  Add the shrimp and stir-fry for about 2 minutes, or until they start to turn pink/opaque.  Add the shredded carrots and cucumbers and continue to stir-fry until shrimp are just about completely cooked.  Add the noodles and 3 more tablespoons of the red-hot chile dressing and stir-fry until the noodles are warmed through, 1 to 2 minutes.  Serve with additional red-hot chile oil dressing.

Red-Hot Chile Oil Dressing

Red-hot chile oil dressing, a recipe I got from Nina Simonds’ Asian Noodles cookbook (which is one of my all time favorite cookbooks) is something I make often. This dressing is hot and downright addicting! I like to use it in stir fries and to dress Asian-style noodle dishes.

1/4 cup safflower or corn oil (I use canola)
2 1/2 tablespoons toasted sesame oil
1 teaspoon crushed red pepper or 4 to 6 small dried hot chile peppers, seeded and cut into 1/4 inch rings (i used about 15 small dried hot chile peppers because I’m a chilehead)
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
7 tablespoons soy sauce
3 tablespoons Chinese black vinegar or Worcestershire sauce
2 tablespoons Chinese rice wine or sake
1 1/2 tablespoons sugar

Combine both oils in a heavy saucepan and heat over high heat until almost smoking hot. Add the red pepper, cover, and remove from the heat. Let sit until cool, about 10 minutes. Add the remaining ingredients and stir to dissolve the sugar. Refrigerated, in a covered container, the dressing will keep for a week. Makes about 1 1/2 cups.

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