Over the past few days, I’ve found myself craving the vegan “shrimp” that I’ve come to know and love recently, and tonight I could stand it no longer! I decided to use them in an Asian-inspired dish, served atop rice noodles that I’d sautéed in a chili sauce.
The shrimp, as usual, couldn’t be easier to make. We used Sophie’s Kitchen breaded shrimp again, and they baked up just as well as they normally do! This time around, I tossed some spring rolls onto the baking sheet as well – may as well do double duty!
As the shrimp cooked, I boiled some water to heat my rice noodles in. Once the water was rolling nicely, I added the noodles, gave them a hearty stir, and prepared the sauce. Unfortunately, I don’t have decent measurements to give you – I used equal parts chili sauce (think Sriracha) and soy sauce, then blended in some honey and rice vinegar for sweetness and tang respectively. I whisked all of the above in a bowl and set it aside until the noodles were fully cooked and drained.
Once they were indeed drained, I put the noodles back into the pan and added the sauce, stirring to coat every strand evenly. As I stirred, I kept the heat at Low, allowing the sauce to warm up quickly. Within a minute or two, the noodles had a lovely reddish hue, and it was time to eat!
Now, let me tell you – this sauce was spicy. LeeLee and I happen to enjoy spicy, however, so that was OK with us. Also, the sauce seemed to be lacking a complexity in flavor that I was expecting; I’ll have to play around with the seasonings next time and see whether that makes a difference (I know it will, but I’m hopeful it will make a positivedifference!). That said, we loved this meal – the shrimp paired nicely with the spicy noodles, and the spring rolls of course served as a wonderful side item! A few more tweaks of the chili noodles and we’ll be in business!
:)