Food | Main Course

Spicy Garlic Shrimp Noodles

June 9, 2020

So many of you messaged me for this one’s recipe! Yes, its spicy – garlicky – lots of shrimps ( get fresh ones) with a sauce that sticks to the noodles. Its Yum!

Right out of the pan.. ready with my fork!

Korean Style – Spicy Garlic Shrimp Noodles
Serves – 4

What you need:

600gm dried spaghetti
450gm peeled & deveined shrimp, cleaned and patted dry
2 tsp cornflour
Pinch of salt
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp water
1 tbsp honey
2 tbsp gochugaru Korean red pepper flakes ( substitute with chilli flakes)
1/4 tsp black pepper
3 tbsp cooking oil
1 tbsp unsalted butter
5 cloves garlic, chopped
2 to 4 spicy chillies, or jalapenos chopped (depending on how spicy you prefer)
3 green onions,
Sesame oil and seeds

Lets make it !

Firstly, get a pot of water to a rolling boil. Add salt and then toss in your pasta noodles. Now chop everything that needs to be chopped
Coat the shrimps with 2 tbsp cornflour and set aside.
For the sauce, mix the soy sauce, fish sauce, honey, water, chilli flakes, black pepper in a small jar and keep aside.

Get a wide-bottomed pan and bring it up to high heat. Add 3 tbsp oil and when hot add the shrimps and fry both sides till slightly golden. Add the garlic to the pan and saute until fragrant and slightly soft. Add the butter and the sauce over the shrimps and mix really well. By now the pasta would be cooked, so pull them from the pot using tongs or just drain (you can reserve 1/2 cup of the pasta water) and add the pasta noodles to the pan and mix everything to coat the sauce over the pasta and get all saucy, sticky.

Now add the chopped chillies and green onions and mix really well. If you feel the pasta is too dry, you can add a touch of the reserved pasta water.

Sprinkle some sesame seeds and drizzle a tiny touch of sesame oil over the noodles. Serve hot and eat right away. Any kind of pasta/noodle dish is best when eaten right out of the pan. Serve with some pickles and it will be a bomb.

Tossing everything together and I’m drooling over here while typing…

-This dish is spicy. Obviously.
-It’s better to use a wide pan than a wok for this recipe.
-Make sure to pat dry your shrimps so it doesn’t release a lot of moisture while frying in the beginning.
– There is enough salt in the soy and fish sauce, so don’t be tempted to add any more additional salt while cooking. You can always adjust in the end.
-Don’t use chilly powder, use either chilli flakes or just lightly crush dry red chillies till flaky.
-Butter is added to make it rich and saucy.
-Honey in the recipe does not really sweeten the dish, it will balance out all the spiciness and the saltiness. So please don’t skip it out. Traditionally, Maesilek is used, which is a plum syrup.

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  1. Hi! This looks amazing! But I don’t have fish sauce. Is there any substitute I can use. Or will it be just as yum without?

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