Sesame Shrimp + Asian Noodles

Is it just me or has shrimp been on sale a lot lately?  Don’t answer that.

We love shrimp here.  The other night I was in the mood for Asian-inspired shrimp. 

Here’s what we did.  I’ll apologize in advance that I do not provide many real measurements.

SHRIMP:
Thaw and peel shrimp, if necessary.  Toss them in a bowl with a beaten egg white.  Roll them in a mixture of bread crumbs, Asian 5 spice powder, garlic powder, and toasted sesame seeds (or whatever else Asian-tasting things you want to put in). 

Place them in a single layer on a baking sheet and spray them with cooking spray.  Cook at 400 degrees until opaque.  Ours took about 10 minutes.

NOODLES:
We used cellophane noodles. Basically you just need to head to the Asian section of your store and look for potato starch, mung bean or cellophane noodles. Our package this time looked like this.

Cook them like you would spaghetti but only boil for about 3 minutes or flexible. While they’re boiling thow together soy sauce (~1/2cup), a clove of crushed garlic, brown sugar (~1/3 cup), and a tablespoon of sesame oil.

Toss the cooked noodles in the sauce and serve with the shrimp. You can also stir fry some veggies for a well-balanced meal.  Voila!