Thai Basil Honey Chili Shrimp Noodles are bold and flavorful: bright lime juice, a little fiery heat from the small red Thai chilies – feel free to add more if, like me, you like some chili ferocity, garlic, honey sweetness, fish sauce that adds such a depth of flavor so don’t dare think about not adding it, soy sauce of course and then some fresh veg via way of red onion and cabbage. I used Hong Kong pan-fried noodles which are one of my favorite noodles to eat. You can find pan-fried noodles in Asian markets and no doubt on line. Or use ramen noodles and cook them a minute or two less than what the package specifies, then rinse and drain them. Rice vermicelli noodles will also work, especially for those not wanting gluten. Just follow the directions on the package for soaking time and method. I used a regular cabbage but Napa cabbage (Chinese cabbage) would also work.
Lovonis Lark
recipes + wellness
thai basil honey chili shrimp noodles
You can find pan-fried noodles in Asian markets. Or use ramen noodles and cook them a minute or two less than what the package specifies, then rinse and drain them. Rice vermicelli noodles will also work, especially for those not wanting gluten. Just follow the directions on the package for soaking time and method. I used a regular cabbage but Napa cabbage (Chinese cabbage) would also work.
Servings: 3
Calories: 646kcal
- 8 oz Hong Kong-style pan-fried noodles 226g
- 2 to 3 tablespoons honey
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons peanut or coconut oil
- 20 jumbo raw shrimp, peeled and deveined
- 1/2 medium red onion, cut into thin wedges
- 4 fat garlic cloves, peeled and thinly sliced
- 3 Thai red chilies, thinly sliced
- 1/4 small green cabbage, cored and thinly sliced about 2 cups
- 1 cup packed Thai basil leaves plus extra for garnish
- 1/3 cup chopped toasted peanuts or cashews
- toasted sesame seeds and lime wedges, for serving optional
- Soak the noodles according to package directions. The package I used said to soak the noodles in cold water for 10 minutes and drain thoroughly. Depending on the noodles, some might require cooking or soaking in very hot water.
- Combine honey, fish sauce, juice and soy in a small bowl; set aside.
- Heat 1 tablespoon of oil in a large wok over high heat. Add shrimp and stir-fry for 1 minute until the shrimp have turned pink; remove from wok.
- Heat the remaining tablespoon of oil in the same wok over high heat. Add the onion and stir-fry for 3 minutes or until onion is soft and browned. Add garlic and chilies; stir-fry for 30 seconds or until fragrant.
- Stir fish sauce mixture and add to the wok with the cabbage. Stir-fry for 1 minute or until cabbage is just starting to wilt. Add the noodles and stir-fry for 1 to 2 minutes or until hot.
- Add shrimp and basil and stir-fry for 30 to 60 seconds or until basil is just wilted and shrimp are hot.
- Serve into warmed bowls. Sprinkle with peanuts and sesame seeds and serve with lime wedges, if using. Serves 3.
Nutrition
Calories: 646kcal | Carbohydrates: 70g | Protein: 29g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 107mg | Sodium: 3250mg | Potassium: 690mg | Fiber: 6g | Sugar: 17g | Vitamin A: 512IU | Vitamin C: 34mg | Calcium: 140mg | Iron: 5mg