This is an ode to Wayne – someone I did wrong!
I’m sure you’re wondering what my ode to Wayne has to do with shrimp rice noodles – well it’s a convoluted issue. I’ll explain.
As I have mentioned in my about me page, I have been cooking for very many years for my family and friends, so there are dishes that I create that have become fan favorites, and there are specific members of my family who just love everything I create. Well Wayne is the latter, he gets excited about everything that comes out of my kitchen – bless him.
So Wayne is vexed, he assumed when I started my blog he would be #1 taster, go-to-guy with a fork. Alas, that has not been the case. Creating my blog has been a labor of love, developing recipes to share, thinking of something pithy to write for each post and of course a smashing pic, and I’ve found that the best process is to do this alone and to take my time, lots of time, with an old movie playing in the background. So Wayne hasn’t had the opportunity to become Diverse Dinners’ trusted taster, which has resulted in his vexed state and often grumpy demeanor. I thought his testiness was due to him being tired, he works really hard.
Cut to today’s shrimp rice noodles.
So I asked Wayne, and is wife – my niece, Jasmine, to come by and be the tasters for my new shrimp dish. Of course they came, sat with me for a while and then grabbed their shrimp rice noodles and headed off home. 48 hours went by and I heard not a thing, so I reached out to my niece and asked whether they enjoyed the food. She replied yes and said it was very tasty indeed with great flavors. Strangely nary a word from a usually very vocal Wayne. Later Jasmine confessed that Wayne is not happy with the fact that the food featured on my blog isn’t coming his way and therefore he refuses to provide feedback! Well, what do you say to that?! Except, it warms my heart that my food can evoke such a reaction from someone. It encourages me to continue creating recipes and sharing them with you guys.
So here’s the ode…
Dear Wayne – thank you for the encouragement, and thank you for having the faith that everything I create is worthy of your discerning palate. I cannot promise to share all that I create in my kitchen, but from here on more of my food will come your way.
Not very poetic I confess.
So back to the food. This recipe is one that can be adapted to whatever you have in your kitchen, within reason of course. You can substitute the vegetables, for any that stand up to stir frying, and instead of shrimp you can use chicken, beef, pork – any meat or fish you desire really. I found some wonderful Blue Foot White Shrimp from Freshdirect, apparently raised in a low-density environment somewhere in Ecuador, without the use of additives, preservatives or growth enhancers. They’re sweet tasting and they arrived cleaned and ready to go. Beautiful right?
So give this recipe a try, If you don’t have the exact ingredients, go ahead and adapt it and make it your own.
- 1 pack of maifun rice sticks
- 2 tsp cooking oil (canola or peanut)
- 1 cup scallion (chopped)
- 3 cloves garlic (sliced)
- 1 1/2 cups baby corn (halved)
- 2 carrots (julliene)
- 1 1/2 cups snow peas (trimmed)
- 1 tbsp fresh ginger (grated)
- 2 tsp sesame seed oil
- 1 1/2 tbsp soy sauce
- 1 tsp cooking oil (canola oil and peanut oil)
- 1 clove garlic (minced)
- 12oz shrimp
- 1 1/2 cups of sweet chili sauce
- Juice of 1/2 lime
- To cook noodles follow instruction on the packet, drain and set aside.
- Heat cooking oil in a skillet on a high heat and add scallion and garlic and toss until scallion and garlic begin to sweat.
- Lower heat to medium and add carrots and toss.
- Add baby corn and toss.
- Add snow peas and toss.
- Add ginger, sesame oil and soy sauce and toss.
- Add noodles, toss and mix until all ingredients are thoroughly mixed, then cover skillet and lower to simmer and cook for 4 minutes.
- Once flavors are fully incorporated remove from heat.
- Heat cooking oil in pan and add garlic and cook until garlic begins to sweat.
- Add shrimp and toss to mix with garlic and then add sweet chili sauce and lime juice.
- Cook until shrimp becomes opaque, and then remove from heat immediately to avoid overcooking.
- Plate your noodles and pour shrimp and sauce on top, add garnish as preferred.