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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources