This quick and delicious recipe is adapted from a recipe by Fuchsia Dunlop (in the terrific "Every Grain of Rice" cookbook which I can't recommend enough). Her recipe uses dried shrimp, but I find it even better with fresh plump ones. I always keep a bag of frozen peeled shrimp in my freezer which means I can get this dish on the table in about 15 minutes or less. The scallions are the star here. Don't skimp on the oil, it makes the "sauce" for this dish. One of my favorites during any busy week. —HalfPint
2 as an entree
fresh ramen noodles or 8 oz dried spaghetti
small stalks of scallions or 2-3 large stalks
neutral flavor cooking oil, like canola or mild olive oil
Bring a pot of water to a boil and cook the noodles according to their directions.
While the water comes to a boil and the noodles cook,
wash and trim the scallions of the roots and any discolored green ends of the scallions. Cut into 2 inch lengths. Take your knife and smash the white parts to flatten a bit.
In a large skillet or wok, heat the oil, on med-high, until it starts to shimmer and add the scallions. Stir-fry until scallions get slightly crispy and golden. Move the scallions to one side and add the shrimp. Cook until the shrimp just turns opaque, ~2 minutes. Turn off heat and set aside.
When the noodles are done (al dente-ish), drain well and transfer to a large bowl. Add the tamari or soy sauce to the hot noodles, and toss to thoroughly combine. Add the scallion mixture, along with all the oil, and toss to combine and coat the noodles with the oil. Taste and add a little more tamari if needed.
Divide into bowls and serve immediately, sprinkling a little black pepper on top if you wish.