0 (0)

Dinner, Lunch, Pescatarian

Spicy Shrimp Paste Noodles

Spicy Shrimp Paste Noodles
Silvia Razgova / For The Times

Hot, salty and a little sweet, these noodles are intensely craveable. Angela Dimayuga takes four pantry ingredients and sizzles them into a fragrant sauce in minutes. You can keep the sauce on hand to dress any noodles anytime or pull ... Read more

Total time: 15 minutes | Serves 4 to 6
  • 1 tablespoon tomato paste
  • 2 tablespoons Vietnamese-style wet shrimp paste
  • 1 tablespoon Chinese chile crisp sauce
  • ¼ cup Asian chile oil
  • 1 pound fresh ramen, yakisoba or other thin wheat and egg-based Asian noodles

Step 1Turn on your stove’s exhaust fan and open your windows. Heat a large Dutch oven or other heavy pot over high heat. Add the tomato paste and cook, stirring, until it becomes a shade darker and starts sticking to the pan, 1 to 2 minutes. Add the shrimp paste and continue stirring until the mixture smokes and smells very shrimp-y, about 1 minute. Remove from the heat and stir in the chile crisp. Once the mixture has cooled, stir in the chile oil and ¼ cup water.

Step 2Meanwhile, bring a large saucepan of water to a boil. Add the noodles and cook until just tender, 2 to 4 minutes (the timing will depend on the noodles; the best way to determine doneness is by biting into one). Drain the noodles in a colander, rinse under cold water until room temperature and drain again. Add the noodles to the sauce and gently fold and mix until well coated.

Note: Make ahead: The sauce can be refrigerated in an airtight container for up to 1 week. Bring to room temperature or warm slightly before using. The dressed noodles can stand at room temperature for up to 1 hour.


Black-eyed peas with leeks and chard
Black-eyed peas with leeks and chard

Grilled quail with Sicilian breadcrumbs, pancetta and ricotta pudding
Grilled quail with Sicilian breadcrumbs, pancetta an...

'Pumpkin' custard meringue pie
'Pumpkin' custard meringue pie

Holiday Fruitcake
Holiday Fruitcake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Dinner

Pulled Chicken in Mission Fig Mole Sauce
Sichuan Chile Hanger Steak
Saudi roast lamb shoulder on a bed of fragrant rice (Meshwi lahm ‘ala rozz)
Maple-bourbon smoked turkey