Friday, August 10, 2012

Need another shrimp recipe?

Well you are in luck!  Let's just say that you were so excited for the lemon herb shrimp that you ran right out and brought a giant mess of shrimp.  But now you have some leftover - and shrimp does not last for long periods of time.

So let me help you use it up.

We'll do something a little different with this one.  A little more complicated, and maybe not your typical shrimp recipe. 

When Thatboy and I first started dating, many of our dates involved a trip to a restaurant called "Noodle Planet."  Noodle Planet had a diverse menu that spanned almost all of Asia.  Despite their name, their specialty wasn't necessarily the noodle dishes- but those were always what I ordered.  Pad see ew, laht na, Pad thai - something about the sweet sauce with the noodles, combined with a choose-your-own protein for whatever strikes your fancy.

This recipe was inspired by those dates, that recipe.  Juicy shrimp, pasta, and a sweet and salty sauce.  Of course, like most of my "stir-fried" dishes, this includes a good amount of vegetables.

Shrimp and Noodle Planet

1/2 box of spaghetti
2 Tbsp soy sauce
1 Tbsp oyster sauce
2 tsps chili garlic paste
 1/2 cup chicken broth
1 tsp cornstarch
1 Tbsp vegetable oil
2 carrots, julienned
1/2 cup shredded cabbage
1/2 cup bean sprouts
1 scallion, chopped
1 chicken breast, cut into bite-sized chunks
1/4lb shrimp, peeled and deveined
1 tsp minced ginger
1 clove garlic, minced
  1. Cook spaghetti according to directions on box.
  2. Combine the soy sauce, oyster sauce, chili garlic paste, chicken broth, and cornstarch
  3. Heat oil in a large skillet over medium high heat. Add the carrots, cabbage, bean sprouts and green onion and stir fry for a minute or two.
  4. Add the chicken and stirfry until chicken is no longer pink.
  5. Add the shrimp and stirfry until the shrimp are pink.
  6. Add garlic and ginger and stirfry for 30 seconds.
  7. Pour the sauce over the chicken, shrimp, and vegetables.  Bring to a boil, then lower heat and simmer for 2 minutes.
  8. Add the spaghetti and toss to coat before serving.


  1. I love how this recipe was inspired by Noodle Planet. Ahhh Westwood :)

  2. Oooo that looks yummy! I just made the BEST and simplest shrimp pasta two nights ago: lotsa garlic, minced, sauteed briefly in lotsa melted butter. Shrimp added and cooked 2 minutes in the garlic butter - cream added and when the pasta was cooked, it was tossed in. Heaven.
    Yours looks YUMMMY, too.

  3. Well I may not have shrimp or chicken on hand but I always have tofu around to be used up!! Happening.

  4. oh goodness that looks so yummy!!


  5. Holy crap. My mouth is WATERING!! I must make this asap!