Turmeric Noodle Bowls with Ginger Garlic Shrimp

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg

Rice Noodles

10 g

Ground Turmeric

8 g

Kosher Salt , divided

455 g

Shrimp , peeled, deveined

2 g

Ground Black Pepper

30 mL

Olive Oil , divided

40 g

Diced Red Onions

3 cloves

Garlic , minced

6 g

Grated Fresh Ginger

60 mL

White Wine

60 mL

Chicken Stock

15 mL

Soy Sauce

15 g

Chili Garlic Sauce

1/2

Lime , juiced

1 Tbsp juice per 4 servings

to taste

Fresh Basil , chopped

for garnish

to taste

Fresh Cilantro , chopped

for garnish

Cooking Instructions

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Step 1

In a large mixing bowl, combine Ground Turmeric (10 g) , Kosher Salt (2 g) , Rice Noodles (1 pckg) , and enough boiling water to cover the rice noodles. Let the noodles soak in the water for about 20 minutes. Once softened, drain the noodles and set aside.

Step 2

In a large bowl toss together Shrimp (455 g) , Kosher Salt (6 g) and Ground Black Pepper (2 g) . Heat a large skillet to medium-high heat. Add Olive Oil (15 mL) and the shrimp to the skillet.

Step 3

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