Welcome back to QCK!
If you follow me on Instagram, you’ve probably heard about Bakers Against Racism. If you don’t know, BAR is a virtual bake sale participated in by bakers all over the world who sold baked goods and donated all proceeds to an organization of their choice supporting the current Black Lives Matter movement.
I participated in the bake sale last week, selling assorted cookie packs, 8 cookies for $10. We raised $500 which was donated to Sista Afya, a Chicago based organization connecting girls and women of color to affordable, culturally relevant mental health services. They also host a number of conferences, workshops and events centered around mental health and wellness.
It was a crazy busy weekend, but I would do it again over and over.
Because the weekend was so crazy between mixing, baking and packaging, we ate a lot more fast food and drank way more coffee than we normally would. By Saturday we were feeling pretty crappy and just needed something healthy and filling to get us through the day. Which leads me to today’s recipe, Shrimp Dan Dan Noodles.
I’ve been seeing similar noodle recipes popping up all over Instagram, and it seemed like the perfect time to hop on the bandwagon and make some of my own. So this Dan Dan noodle recipe is made with rice noodles, tossed in a spicy chili, garlic and ginger oil and dressed with a soy and tahini sauce. Then topped with shrimp, sautéed mushrooms, and wilted bok choy. It’s a super flavorful recipe, packed with protien, immune boosting mushrooms, and tons of other vitamins and minerals from the bok choy. It can also be thrown together in just around 30 minutes, making it the perfect mid-week fuel up dinner.
Substitutions and Add Ons
- Tahini can be substituted for creamy peanut butter.
- Shrimp can be substituted for tofu, chicken or pork, whole of ground are both fine.
- Rice Noodles can be substituted for egg noodles.
- Bok Choy can be substituted for cabbage, spinach, Swiss chard or broccoli.
- For Vegan substitute shrimp for tofu, honey for brown sugar or agave and chicken stock for vegetable stock.
- For Gluten Free substitute soy sauce for gluten free soy sauce.
- You can also add cabbage, broccoli, bell pepper, hoisin sauce, cilantro, crushed peanuts.
Recipe
| Prep: 10 Min | Cook: 15 Min | Difficulty: Easy | Servings: 2 |
Ingredients
- 5 oz Rice Noodles, prepared according to package directions
- 2 Tbsp Sesmae Oil
- 1 Tsp Red Pepper Flakes
- 1 Clove Garlic, minced
- 1/2 inch piece of Ginger, peeled and minced
- 1 Small Shallot, minced
- 1/2 lb Shrimp, peeled and deveined
- 5 Cremini Mushrooms, sliced, or use mushrooms of your choice
- 1/2 Head of Bok Choy, cut into bite sized peices
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Tahini
- 1 tsp Honey
- 1 tsp Chicken or Vegetable Stock
- Lime wedges and green onion for garnish
Directions
- Cook rice noodles according to directions on package, set aside.
- In a medium sauté pan over medium-high heat, bring sesame oil up in temperature and add red pepper flakes, shallot, garlic and ginger. Stir constantly until aromatic.
- Turn heat down to medium and add shrimp, sear on one side 4-5 minutes, then flip the shrip over and finish cooking for one more minute.
- Remove from pan and set aside. In the same pan, sauté bok choy and mushrooms.
- In a small bowl, combine soy sauce, tahini, honey and chicken stock, pour into the pan of mushrooms and bok choy.
- Add cooked rice noodles to the pan and toss so the noodles are evenly coated in sauce.
- Simmer for 3-5 minutes or until sauce thickens slightly.
- Place noodles on a plate or in a bowl and serve with shrimp, lime wedges and sliced green onion for garnish.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
Quarter Cup Kitchen 