I love the Asian flavors of this Shrimp Vermicelli dish. It completely satisfies any Asian food craving, but I feel so much better after eating this than the take-out version. Don’t get me wrong – I love the take-out version, and sometimes there’s just no substitute. However, this has way less sodium in it than a take out version does. And, I’ve jam packed this with antioxidants to keep you going strong!
Noodle dishes are some of my favorite types of meals. It’s so satisfying to slurp up noodles with a mouthwatering sauce, and I love the mix of textures between the noodles, protein, and various vegetables. Whenever there’s a bowl of pasta or pad thai in front of me, it’s gone in minutes. I can’t help it!
Coming Up with Shrimp Vermicelli
I wanted to have some Asian flavors on the menu for the restaurant I was working at a few years ago and I came across a base recipe that was the inspiration for this. The base recipe was a lot more time intensive (making it hard to do on the line for heavy service times) and
The challenge is, I also want to be healthy, I also want to feel great an hour after eating it and not be in a food coma. So what to do? I created this recipe so I can have my noodles and eat them too.
Vermicelli noodles are rice noodles – you can find them in the Asian foods aisle in nearly any grocery store. They’re gluten-free and are pretty light in the grand scheme of the noodle world. They also take on flavors wonderfully.
Enter – sauce. The sauce of this dish is the star. The noodles act as a stage to showcase the sauce, and the carrots highlight the yellow turmeric color.
Finally, this pasta dish is served with a type of “dipping sauce” I like to tell guests to try it and then decide how much they would like to add – most often guests ask for more! When I cook for myself, I pour a bit over my pasta when I sit down to eat it.
Wine Pairings with Shrimp Vermicelli
Wine can seem to be a difficult pairing with this dish because of the tangy sweetness. The shrimp add a mineral sweet element, the turmeric can add a savory and bitter note, and the soy sauce adds the umami and salt. All that to say that I prefer a Viognier wine (Condrieu if you can swing it, or some really nice ones are coming out of Washington these days). I would also suggest a Chenin Blanc from South Africa, preferably the Swartland area where some of the oldest Chenin Blanc vines in the world come from.Print