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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup lite soy sauce |
3 tablespoons tahini |
2 tablespoons water |
4 teaspoons rice vinegar |
2 garlic cloves |
2 teaspoons sugar |
2 teaspoons grated fresh ginger |
1/4 teaspoon ground red pepper |
2 tablespoons sesame oil |
2 green onions, minced |
1/2 pound unpeeled, medium-size fresh shrimp |
1 tablespoon vegetable oil |
1 (5-ounce) package japanese curly noodles, cooked |
Directions:
1. Process first 8 ingredients in a food processor until smooth, stopping to scrape down sides. With food processor running, pour sesame oil through food chute in a slow, steady stream; process until sauce is smooth. Stir in minced green onions.
2. Peel shrimp, and devein, if desired.
3. Heat vegetable oil in a large nonstick skillet or wok over medium-high heat 1 minute; add shrimp, and stir-fry 2 to 3 minutes or just until shrimp turn pink.
4. Add sauce and hot cooked noodles, tossing to coat.
5. NOTE: For testing purposes only, we used KA-ME Japanese Curly Noodles.
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