Steamed Garlic Shrimp Noodles

Ingredients

• 8 oz large shrimp, peeled and deveined
• 6 oz fresh egg noodles
• 6 cloves garlic cloves, peeled
• 1 inch piece fresh ginger, peeled
• 2 stalks green onions, white and light green parts
• 1.5 cups low-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• ¼ teaspoon white pepper
• 2 tablespoons fresh cilantro leaves, optional

Instructions

1. 1

   Pat the 8 ounces of large shrimp completely dry with paper towels and set aside on a plate. Patting them dry prevents the shrimp from steaming unevenly and helps them cook through at the same rate.

2. 2

   Thinly slice the 2 green onion stalks on a sharp bias — keep the white parts separate from the light green parts, as you'll use them at different times. The bias cut creates more surface area for flavor.

3. 3

   Using the flat side of your knife, crush the 6 garlic cloves, then mince them finely. Grate the 1-inch piece of fresh ginger on a microplane into a small bowl.

4. 4

   Set a 12-inch wok or large skillet over medium-high heat. Once hot, add 1 tablespoon of vegetable oil and swirl to coat. The oil should shimmer across the entire surface — about 1-2 minutes.

5. 5

   Add the minced garlic and grated ginger to the hot oil and stir constantly for 15-20 seconds until fragrant and light golden at the edges — you should smell a warm, toasted aroma. Do not let it brown, or it will taste bitter.

6. 6

   Pour in 1.5 cups of low-sodium chicken broth and bring to a rolling boil over medium-high heat, about 2-3 minutes. You'll see large bubbles breaking rapidly across the surface.

7. 7

   Stir in 2 tablespoons of soy sauce and 0.25 teaspoon of white pepper. Taste the broth — it should be savory and slightly fragrant. Add the 6 ounces of fresh egg noodles directly to the boiling broth and stir to separate them.

8. 8

   Arrange the dry shrimp on top of the noodles in a single layer — do not stir them in yet. Reduce heat to medium, cover the wok with a lid, and steam for 4-5 minutes. The shrimp will turn opaque pink and firm, and the noodles will be tender with a slight chew.

9. 9

   Remove the lid carefully (watch out for escaping steam), then gently stir the noodles and shrimp together until combined, about 1 minute. The shrimp should be just cooked through — an instant-read thermometer inserted into the thickest part should read 165°F.

10. 10

    Drizzle 1 tablespoon of sesame oil over the noodles and gently toss to coat. Add the white parts of the sliced green onion and toss again. The heat will wilt them slightly and release their onion flavor into the broth.

11. 11

    Divide the noodles and shrimp between two bowls, pour the broth evenly over each, and top with the light green green onion slices and fresh cilantro if using. Serve immediately while the noodles are hot and the shrimp are tender.

Tools you’ll need

• 12-inch wok or large skillet
• lid for wok or skillet
• wooden spoon or wok spatula
• paper towels
• microplane grater
• small bowl
• chef's knife
• instant-read thermometer
• two serving bowls

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