Makes 6 servings This recipe makes more sauce than you need, but it will keep well, so you can use it again in a few weeks. These noodles are great with shrimp, but you can make it vegetarian with crispy tofu or sautéed mushrooms.
- 1 large shallot, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tablespoon minced ginger
- 1 cinnamon stick
- 2 star anise pods
- 3/4 cup vegetable oil
- 16 oz udon noodles or dried spaghetti
- 1 1/2 tsp sugar
- 1 tablespoon soy sauce
- 1 teaspoon unseasoned rice vinegar
- 2 tablespoons crushed red pepper flakes
- 1/4 teaspoon kosher salt, plus more, to taste
- 1 lb large shrimp, peeled and deveined
- 1/4 cup sliced scallions
- In a medium saucepan, combine the shallot, garlic, ginger, cinnamon, anise, and oil. Bring to a gentle simmer and cook, stirring occasionally, until the shallot and garlic are crisp and golden brown, about 25 minutes.
- Meanwhile, bring a large pot of salted water to boil. Add the noodles and cook until al dente, about 8 minutes (depending on the style of noodle; follow the directions on your package). Drain and run under cold water until chilled. Transfer to a large bowl and set aside.
- Remove the shallot oil the heat and set aside to cool slightly. Remove the cinnamon and star anise pods, and add the sugar, soy sauce, vinegar, pepper flakes, and salt, and stir to combine. Set aside.
- Remove about 1 tbsp oil from the chile-garlic oil and heat in a skillet over medium-high heat. Add the shrimp and cook, flipping occasionally, until cooked through and brown around the edges. Add to the bowl with the noodles and add the chile-garlic oil (you won’t use it all). Toss to coat. Garnish with scallions to serve.
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