Featuring the deep, tangy umami of Chinese black vinegar and Southeast Asian brightness – this dish is glossy, punchy, and craveable; where savoury, sour, and subtle heat come together. No Yolks Extra Broad Noodles hold the sauce beautifully, making every bite bold without feeling heavy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Extra Broad Noodles
1 1/2 cup (375 mL) vegetable broth
1/3 cup (75 mL) Chinese black vinegar
1/3 cup (75 mL) soy sauce or light tamari
4 tsp (20 mL) corn starch
4 tsp (20 mL) honey
2 tsp (10 mL) lime zest
1 tbsp (15 mL) vegetable oil
1 pkg (400 g) large peeled shrimp
1/2 cup (125 mL) thinly sliced scallions, divided
2 Thai red chilis, minced
1/4 cup (60 mL) cilantro leaves
1. In a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside.
2. Whisk vegetable broth with vinegar, soy sauce, cornstarch, honey and lime zest; set aside.
3. Heat oil in a large skillet set over medium-high heat. Add shrimp and cook for 2 to 3 minutes, or until lightly browned and shrimp start to turn pink. Add 1/4 cup (60 mL) scallions and chili and cook for an additional 1 to 2 minutes, or until fragrant. Add vinegar mixture and cook, tossing occasionally, for an additional 3 to 5 minutes, or until shrimp is well coated and sauce is thickened.
4. Add reserved noodles and toss with shrimp and sauce until well coated and heated through.
5. Divide noodles evenly among serving plates. Top evenly with cilantro, a drizzle of chili oil (if using), and garnish with remaining green onion
For a more subtle flavour, omit minced chili and swap with minced ginger or lemongrass.
For an added kick, drizzle with chili crisp or chili oil.
Black Vinegar can be substituted with a 1:1 ratio mixture of balsamic and rice vinegar.
