Traveling quality is based on nostalgia

Passport & Plate - Cold Noodle Shrimp Supreme

Vietnam | Saturday, February 28, 2015 | flickr photos

Ingredients
4-5 shelled cooked shrimp
1 cup sake or rice wine
one pack shirataki yam noodles
1/3 cup chopped cilantro
1/2 sliced persian cucumber
1/2 cup alfalfa sprouts
ground black pepper and chili flakes to top.

 

How to prepare this recipe
Toss shrimp in sake/rice wine and leave to soak for 15 minutes
Chop up cilantro, cut up cucumber, rinse alfalfa sprouts and separate each on the side
Drain pack of shirataki noodles and discard the liquid
Pour the shirataki noodles in with the shrimp bathing in sake/rice wine
Swirl shrimp and noodles a few times
Drain the sake/rice wine into a separate bowl
Transfer shrimp and noodles to a serving bowl
Top with cucubmers, cilantro, alfalfa sprouts and lightly toss
Top with ground black pepper and chili flakes and lightly toss again to taste
Drizzle lightly some of the sake/rice wine over dish
(Don't toss the sake/rice wine liquid, you can fold it into your steaming hot rice to make great sushi rice!)
Enjoy with a nice, cold glass of lager beer or a zesty Gewürztraminer!

 

The story behind this recipe
I love cuisines that integrate fresh seafood from all parts of Asia. The dish is primarily inspired by the fragrant ingredients and meals found in Vietnam, but I believe that even with Asian cuisines, having a blend of tastes from all over Asia, with no one particular region in mind, is best! I prepare my dishes with ingredients and aromas I appreciate and enjoy and remind me of past meals I have enjoyed.