Asian Noodles with Shrimp, Garlic, and Pecans

Menu Part: 
Soup
Cuisine Type: 
Asian
Serves: 
8

Pecans are a versatile, crunchy, golden-brown gem when added to your recipes. This Asian-style soup can be served warm or chilled as the perfect addition to a summer lunch menu.

Ingredients

8-9 oz. Asian buckwheat noodles (soba)
1⁄2 cup low-sodium soy sauce
1⁄4 cup mirin
2 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tsp. dark sesame oil
1 tsp. vegetable oil
1 lb. large shrimp, peeled and deveined
2 tbsp. minced fresh ginger
4 cloves garlic
1⁄2 cup chopped Georgia pecans
2 cups sliced red onion
2 1⁄2 cups julienned yellow squash
2 1⁄2 cups juliennedzucchini
1⁄4 cup minced parsley

Steps

1. Bring a large pot of water to a boil. Add noodles; stir and cook for 4-5 min. or until done. Drain, rinse with cold water, and set aside in large mixing bowl.

2. In a small bowl, combine soy sauce, mirin, sugar, and Worcestershire sauce. Set aside.

3. Heat sesame oil and vegetable oil in a large nonstick skillet over medium-high heat. Sauté shrimp for 3-4 min. or until bright pink and cooked through. Add shrimp to noodles.

4. Add ginger, garlic, and pecans to pan and sauté over medium-high heat for 15 sec.; add to shrimp and noodle mixture. Add onions to pan and cook 1 min.; add to shrimp and noodles. Add yellow squash and zucchini to pan and stir-fry until crisp and tender, about 2 min. Add to noodle mixture.

5. Drizzle soy sauce over noodle mixture and garnish with minced parsley and serve, or chill and serve cold.

More From FoodService Director

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling

FSD Resources