Mother Nature is fickle this time of year! Warm and sunny one minute …..rainy, cold and blustery the next….ugh! For those cold blustery Spring???? days…….. Sriracha Shrimp Noodle Bowl will heat things up!
If you follow us at all, you know Tim is all about the spice. He loves things are are full of spicy flavor. Enter Sriracha (See-rotch-ah) Sauce….this is his nectar of the Gods.
According to Thrilllist, there are 12 Things you don’t know about Sriracha , and they were right. If you want the complete list visit
https://www.thrillist.com/eat/nation/14-things-you-didnt-know-about-sriracha-including-its-proper-pronunciation
I found several things interesting:
- We are pronouncing it wrong. See the correct pronunciation above.
- It’s less hot than a jalapeño. Seems that half of the spiciness is lost in the processing……maybe why I can handle it….lol
- You really do need to be brand specific Huy Fong is the only brand to buy. Don’t be fooled by knock offs!
- The company produces over a ton of Sriracha every hour, and sell about 20 million bottles a year…WOW
- Finally it’s ranked the No 1 hot sauce in the entire universe!
I don’t know about the universe, but at the Boyd house… it is No 1. I use it exclusively these days instead of traditional hot sauce in recipes that call for hot sauce.
Lesson over…back to the rest of the story. Buddha Bowls are all the rage, so why not jump on that band wagon? Sriracha Shrimp Noodle Bowl is my Buddha Bowl. Bowls are a big deal on Pinterest this year and the varieties are endless. Bowls packed so full they resemble the belly of Buddha…….hence the name.
Making a Buddha bowl, while there are no guidelines, seems to have a protien, veggies, a grain, a dressing, or broth. Recipes tend towards vegetarian, but can easily have meat or fish added. Most lean to a salad like creation, so mine is probably a stretch being called a Buddha Bowl, but it’s my recipe, so I can call it what I want….lol. Besides, it makes me feel zen, hippy, and one with the universe……again maybe a stretch, but it was really , really good!
The recipe is easy, and will spice up the most dreary day, which we seem to have a lot of this Spring in the mid-west.
A simple broth of Sriracha, onion, tomato, and stock, (I used chicken), but you can use vegetable if you prefer, is ladled over brown rice noodles. I love the individual packaged rice noodles, perfect little nest of brown rice noodle ready in five minutes. Rice noodles take on the flavor of whatever you pair them with.
A quick sauté of small shrimp, seasoned with a touch of basil, are heaped on top of the noodles. Scallions a.k.a green onions and cilantro for garnish, and you have your very own Sriracha Shrimp Bowl.
Print
Sriracha Shrimp Noodle Bowl
- Yield: 2 1x
Ingredients
- 1/2 pound small shrimp
- 1 teaspoon dried basil
- 1 teaspoons sesame oil
- 2 tablespoon coconut oil, divided
- 1 tablespoons Sriracha hot sauce (you may add more if you prefer more heat)
- 1 small onion, diced
- 1 small tomato, seeded and diced
- 2 teaspoons ginger, grated, divided
- 3 cloves garlic, minced, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 4 cups chicken stock, divided
- 2 teaspoons soy sauce
- 1/2 teaspoon rice vinegar
- 1– 8 ounce package brown rice noodles (4 individual wrapped packages- you will use two)
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
Instructions
- Add the sesame oil,1 tablespoon coconut oil and Sriracha to a large saucepan and bring to a simmer over medium-heat.
- Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, garlic powder, and celery salt; cook for 2 minutes or until fragrant.
- Add 2 cups of chicken stock.Transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the saucepan and add remaining stock.
- Bring to a simmer; add soy sauce and vinegar, and simmer for 10 minutes.
- In a large shallow bowl place 2 unwrapped packages of the individual rice noodles. Cover with boiling water and allow to set for 5-7 minutes or as the package directs.
- In a large skillet melt remaining coconut oil over medium high heat, add shrimp and basil. Sauté shrimp until pink and
- and opaque, about 2 minutes.
- Remove rice noodles from water with a slotted spoon or small strainer and place in individual bowls.
- Ladle broth over noodles in the bowl. Dividing the broth between two bowl. You may have left over broth depending on the size of bowl you chose.
- Top each bowl with half of the shrimp, and garnish with scallions, and cilantro. Enjoy!
