“Rachael Ray Recipe Maker” or something. So, I have this big binder that I keep all my loose recipes in… you know… all the ones I print from blogs or rip out of magazines. Tonight’s dinner was one of those. I totally did not realize it was another Rachael recipe until I sat down to blog and saw it on the bottom of the page. In my defense, though, it appears that this recipe was developed by a “test kitchen associate” named Katie. So, there! I kept all the ingredients the same, but changed up the process quite a bit and also have some ideas for next time.
Hoisin-Glazed Shrimp over Crispy Noodle Cake
My version of recipe from Everyday with Rachael Ray (Sorry, I don’t know which issue it’s from, I’m guessing March or April 2010)
2 packages (3-ounce) Ramen Noodles (discard the seasoning packets)
1/3 cup hoisin sauce
1 can (20-ounce) pineapple chunks, reserve 1/2 cup of the juice and discard the rest
Olive oil or vegetable oil for sauteeing
1 bag (10 ounce) frozen, cut green beans, thawed with excess liquid removed
14-16 ounces large shrimp, peeled and deveined (I used a 14 oz. bag of pre-cooked, frozen shrimp that was thawed and rinsed – Walmart sells it pretty cheap!)
3 cloves garlic, minced
– In a medium bowl, stir together the hoisin, pineapple juice, and hot sauce. Set aside.
– Cook noodles in boiling water until al dente and drain. Press noodles into a greased 9-inch pie pan and let cool slightly. Heat 1-2 Tbsp oil in a large skillet and slide the noodle cake into the pan. Let cook until golden brown, flip carefully (I cut mine in half first, then used 2 spatulas to turn each half.) Let cook on the other side until brown. Remove noodle cake(s) from pan and set aside.
– In the same pan, add another bit of oil, the green beans and pineapple. Stir occasionally and let cook on high heat until the beans and pineapple start to brown/blister.
– Add the garlic and cook another minute or so.
– Add the hoisin mixture, let cook for a minute or so, then add the shrimp. Mix to combine, just until the shrimp are heated through and coated with sauce.
– Serve immediately over noodle cake.
Another satisified customer, here! This was really good, and I loved the mix of textures. Just some thoughts, though: I think I would use pineapple tidbits next time, because every time I had a bite with pineapple, it was a bit too sweet and overtook all the other flavors. Also, I’m not sure I would go through that whole noodle process again. Once you put the shrimp and sauce over the noodles, the crispiness kind of goes away, so next time I would just serve it with the plain cooked noodles or rice. That would also save on the calories a tad because you wouldn’t need to saute the noodles in oil. By the way, the original recipe called for SEVEN Tbsp of oil!! Totally not necessary in my opinion. I used just enough to get everything going.