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Chengdu Style Noodles
Chengdu Style Noodles with Coconut Lime Shrimp
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 6 tablespoons soy sauce
  • 4 tablespoons peanut butter
  • 4 teaspoons rice wine vinegar
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Chinese five spice
  • 1 can bean sprouts 6 ounce size
  • 1 pound spaghetti
  • 2 tablespoons coconut oil
  • 1 pound shrimp peeled and deveined
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 1 whole lime zested and juiced
  • 2 teaspoons Sriracha
  • 2 teaspoons sesame oil
  • 2 whole scallions thinly sliced
  1. First, stir all of the ingredients for the dressing together thoroughly in a bowl and then set it aside. Get a large pot of water on the stove and bring it to a boil. Once it is boiling, transfer the bean sprouts to a mesh strainer and lower them into the water for 5 seconds to make them tender. Then run them under cold water to stop the cooking and set them aside. Salt the water generously. Boil the spaghetti in the bean sprout flavored and salty water just until tender for about 8 minutes.
  2. While the spaghetti cooks, prepare the shrimp. Heat the coconut oil in a large skillet over medium high heat. Add the shrimp and cook them until they are pink and opaque. While they cook, flavor the shrimp with the salt, pepper, lime zest and lime juice. Once the shrimp is done, remove them to a plate while leaving the liquid behind. The spaghetti should be just about done at this point. Drain it, then toss it in a large bowl with the Sriracha, sesame oil, the shrimp cooking liquid and the dressing. Arrange the noodles on a large platter, then arrange the shrimp on top of it. Sprinkle the bean sprouts and scallions on top for garnish and serve family style immediately!