Sesame Shrimp Noodles – Easy and delicious weeknight dinner idea. Shrimp and mushrooms tossed together with egg noodles with a delicious sesame sauce. Definitely a crowd pleaser
Sesame Shrimp Noodles
Imagine serving this delightful dish for your family tonight? It has a delicious thai flavor from the sauce and it has savory mushrooms and shrimp served alongside egg noodles. These Sesame Shrimp Noodles take less than 20 minutes from start to finish and it’s perfect for entertaining as well.
I really love using different exotic flavors for every day meals. It’s a great way to introduce new cultures to my daughters. They are both huge fans of mushrooms so I told them it’s pasta with mushrooms. They loved it and hope your family does too.
Sometimes I really crave takeout food. Eating noodles from a bowl with chopsticks it’s comfort food for me. Maybe in my head they taste better that way? But in all honesty, takeout is greasy, drippy and sometimes not very fresh. Homemade is always best and as you will see, it doesn’t require special tools or weird ingredients to make it.
The sauce has a sweet and sour flavor with the addition of sugar and vinegar to the mix. It meshes perfectly with the noodles and the shrimp. Gotta love Thai Cuisine.
I used 2 lbs. of shrimp for these Sesame Shrimp Noodles and it was a lot! But then again my husband’s appetite is huge. If you’re not really that hungry or would like to use less shrimp, simply decrease the quantity to 1 1/2 Lbs. or even less. I just hate it when you order something with shrimp and there’s only 3 shrimps inside the bowl! I am always moving my chopsticks around to see if I can fish some more. This certainly won’t happen with my recipe. There’s tons to go around.
When you buy your shrimp, make sure that’s it fresh and that they peel and devein them for you. That will save you plenty of time while cooking dinner.
I really hope you can try this delicious Sesame Shrimp Noodles a try! If you do, please come back and let me know how they tasted – Or better yet, take a pic and tag @Livingsweetmoments on Instagram, I promise to repost it.
- 16 oz of Egg Noodles (found in the refrigerated section of your supermarket. You can also use linguini spaghetti or angel hair pasta)
- 2 Lb . of Uncooked shrimp peeled and deveined
- 12 oz of Mushrooms mix and match any kind you like
- 1 Tb . of Sriracha or Chili Oil
- 2 Scallions chopped
- 2 cloves Garlic minced
- 1 teaspoon of Ginger minced
- 1 Tablespoon of Rice Vinegar
- 3 Tablespoons of Soy Sauce
- 1 Teaspoon of Sugar or Truvia
- 2 Tablespoons of Sesame Oil
- Salt and pepper to taste
Cook your noodles or pasta according to the package directions. Drain and return to the pot. Pour in 1 tablespoon of sesame oil and mix. Set aside
In a bowl, combine the soy sauce, vinegar, sugar and Sriracha.
In a skillet over low heat, add 1/2 Tablespoon of the sesame oil, scallions, ginger and garlic
Cook on low heat until the garlic softens. Add the mushrooms and stir until they shrink in size and soften. About 3-4 minutes. Add salt and pepper.
Remove the mushrooms from the skillet and throw them in the big pot with the noodles.
Meanwhile in the skillet you cooked the mushrooms in, add the remaining 1/2 Tablespoon of the sesame oil over medium heat. Cook the shrimp until they turn pink. About 3 minutes. DO NOT OVERCOOK.
Add the shrimp to the pot where the noodles and mushrooms are
Return the noodle pot to the heat and add the sauce. Mix and check for seasoning. If needed, make the necessary adjustments
Remove from heat and serve immediately
Garnish with scallions and sesame seeds if desired