Shrimp and Noodles with Chili Crisp Sauce

Chili crisp sauce adds tang to this shrimp and noodle stir-fry rife with aromas of garlic, ginger, and shallots.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 467 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 5 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 1 (8 ounce) package spaghetti
• 2 tablespoons mayonnaise
• 1 large shallot, finely chopped
• 1 (1 inch) piece fresh ginger, peeled and finely chopped
• 1 teaspoon gochujang (Korean hot pepper paste)
• 1 tablespoon chili crisp oil sauce
• 6 scallions, cut into 1-inch pieces
• 0.5 teaspoon baking soda

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.

Step 3

Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.

Step 4

Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.

Step 5

Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.

Step 6

Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.