Glass Noodles with Shrimp, Broccoli and Carrots

June 26, 2012

Disclaimer: I say “favorite” a lot. Because of this, I have come to think of favorite as a category. There can be many favorites—not just one. Also, I’m not a liar.

With that being said, this is my new favorite recipe!

First, let’s discuss glass noodles.

Have you had them?!

They are so, so good. These wonderfully slippery noodles feel like silk in your mouth. They’re luxurious—if that’s possible for a noodle. You can find them in the Asian section of the grocery store or at specialty markets.

I made this recipe to really highlight the noodles. The sauce is a citrus and soy combination that is light enough to not overpower any of the (few) ingredients. It’s great warm or cold, keeps well and looks beautiful.

Glass Noodles with Shrimp, Broccoli and Carrots

1/2 cup fresh squeezed orange juice

1/3 cup soy sauce

2 tablespoons olive oil

1 tablespoon orange zest

2 garlic cloves, minced

1 pound peeled and deveined shrimp

1 head of broccoli, cut into small florets

1 cup matchstick carrots

1 package glass noodles

Combine the orange juice, soy sauce, oil, zest and garlic. Reserve half of the mixture and marinate the shrimp for approximately 45 minutes in the other half of the mixture.

Cook the glass noodles according to the package, rinse and reserve. Over medium heat, cook marinated shrimp until bright pink with the broccoli and carrots. Combine the shrimp, broccoli, carrots, noodles and remaining juice mixture.

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