Cold Shrimp Noodles Recipe

Noodz are a dish best served cold (these noodz, at least).
Cold Shrimp Noodles Recipe
Photo by Farideh Sadeghin.

Servings: 1
Prep time: 20 minutes
Total time: 1 hour

Ingredients

for the shrimp:
2 ounces|65 grams peeled and deveined shrimp (about 4)
1 teaspoon kosher salt

for the banna sauce:
1 cup|250 ml vegetable oil
3 tablespoons garlic oil
2 ounces|2 grams bonito flakes
½ cup|145 grams smoked tomato paste
2 tablespoons crab paste
1 ½ tablespoons kosher salt
1 tablespoon fish sauce
1 tablespoon granulated sugar
8 stalks lemongrass, trimmed and roughly chopped
4 garlic cloves, peeled and roughly chopped
1 whole Spanish onions, diced
1 (4-inch) piece ginger, peeled and roughly chopped

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for the green herb sauce:
1 (14-ounce|400 ml) can coconut milk
¼ ounce|8 grams culantro
¼ ounce|8 grams mint leaves
¼ ounce|8 grams Thai basil
1 teaspoon|3 grams granulated sugar
½ teaspoon|4 grams kosher salt
1 lemon, juiced

to serve:
2 ounces|57 grams rice noodles
1 cup|237 ml banna sauce
2 tablespoons green herb sauce
fried shallots
fresh mint leaves
pickled serrano peppers
smoked salt

Directions

  1. Brine and cook the shrimp: In a medium bowl, toss the shrimp with the salt and let sit for 5 minutes. Bring a large pot of generously salted water to a boil. Add the shrimp and cook for 1 minute. Drain and place shrimp in an ice bath. Toss with lime juice and lemon zest.
  2. Make the banna sauce: Heat the oil in a medium saucepan over medium-high. Add the remaining ingredients and cook until fragrant, about 3 minutes. Reduce the heat to medium and cook for 10 minutes, then add 5 ½ cups|1333 ml water. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 10 minutes longer. Cool slightly, then transfer to a blender and purée. Strain through a fine mesh sieve, discarding solids. Cool completely before using.
  3. Make the green herb sauce: In a small saucepan, bring the coconut milk to a boil over high. Stir in the culantro, mint, and basil and simmer for 2 minutes more. Stir in the sugar and salt, then transfer to a blender and purée. Stir in the lemon juice and cool completely before using.
  4. Bring a large pot of water to a boil. Add the noodles and stir. Cook for 7 minutes, then drain and rinse with cold water.
  5. To serve, place the noodles in a bowl and top with the banna and green herb sauce. Place the shrimp on top, then garnish with the fried shallots, mint leaves, pickled peppers, and smoked salt.

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