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Sweet & Sour Noodles
with Snow Peas, Mushrooms & Peanuts
25 MIN
2 Servings
From the Test Kitchen
To make the dynamic sauce for this vegetarian noodle dish, you’ll combine tangy tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree—with sweet chili sauce and black bean sauce.
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NutritionPER SERVING
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Calories820 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Fresh Lo Mein Noodles (Previously Frozen)
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2 cloves Garlic
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4 oz Snow Peas
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4 oz Mushrooms
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2 tsps Tamarind Paste
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3 Tbsps Roasted Peanuts
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3 Tbsps Sweet Chili Sauce
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1 Tbsp Light Brown Sugar
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2 Tbsps Crème Fraîche
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2 Tbsps Black Bean Sauce
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¼ tsp Crushed Red Pepper Flakes
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1 Shallot
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the tamarind paste, sweet chili sauce, black bean sauce, sugar, and 1/4 cup of water.
2
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the vegetables & sauce
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas, sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat.
4
Cook the noodles
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking; return to the pot.
5
Finish the noodles & serve your dish:
Add the cooked shrimp and cooked vegetables and sauce to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined and the noodles are coated. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished shrimp and noodles garnished with the chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, whisk together the tamarind paste, sweet chili sauce, black bean sauce, sugar, and 1/4 cup of water.
2
Cook the shrimp
Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate; cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the vegetables & sauce
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the snow peas, sliced shallot, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Turn off the heat.
4
Cook the noodles
Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain and rinse under warm water 30 seconds to 1 minute to prevent sticking; return to the pot.
5
Finish the noodles & serve your dish:
Add the cooked shrimp and cooked vegetables and sauce to the pot of cooked noodles. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until combined and the noodles are coated. Turn off the heat and stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished shrimp and noodles garnished with the chopped peanuts. Enjoy!
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