Glass Noodles With Shrimp and Spicy Mustard Sauce
Published Dec. 24, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces dried sweet potato noodles (glass noodles)
- 1pound peeled and deveined jumbo shrimp (about 20)
- 2tablespoons hot Asian mustard powder
- 6tablespoons distilled white vinegar
- 2tablespoons minced fresh ginger
- 1teaspoon granulated sugar
- 6tablespoons safflower or canola oil
- Kosher salt and black pepper
- 2Persian cucumbers, thinly sliced
- 1red bell pepper, cored, seeded and very thinly sliced
- Sliced scallions, for garnish
- 4hard-boiled eggs, halved, for serving (optional)
Nutritional analysis per serving (4 servings)
716 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 41 grams protein; 848 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
- Step 2
In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
- Step 3
While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve ⅓ cup of this dressing in a small bowl.
- Step 4
Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved ⅓ cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
- Step 5
Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.
Private Notes
Comments
Would Colman's English Mustard Powder ( perhaps with a little Wasabi added) be a reasonable substitute?
Colman's Mustard and Hot Asian Mustard are, other than country of origin, identical: a spicy mustard variety ground into powder. (Buy mustard seed in bulk from an Indian store and make a batch with your dry grinder; add vinegar & refrigerate for 2 days to build up heat.) Wasabi, like horseradish, belongs to the mustard family, all of whose members contain the defensive molecule allyl isothiocyanate (in precursor form) in various strengths. Try it, but It may not matter much to the recipe.
Suggestion on a mustard substitute for those of us who can’t do the hot and spicy thing? Thanks!
I made some additions and substitutions to the recipe while assembling it this evening. Fresh rice noodles instead of glass Rice vinegar instead of white 1 lime, 1/2 in the sauce, 1/2 when serving 1 TB soy sauce Cilantro, chopped to serve Peanuts, dry roasted to serve Sliced avocado to serve Also squeezed hoisin sauce over the finished salad
I accidentally forgot to add the oil so these noods were VERY mustardy. Still liked the flavor tho! Nice to find a recipe with no garlic. Would prob double the veggies next time.
This was amazingly flavorful. Could not find Asian mustard powder so I used Chinese mustard instead. Everything else was to the recipe. So easy. So delicious!
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