Follow Cookwork on Twitter
Follow Cookwork on Facebook

Asian Noodles with Shrimp, Garlic & Georgia Pecans



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


8 - 9 oz. buckwheat Asian noodles (soba) or Italian-style fettuccini
1/2 cup low-sodium soy sauce
1/4 cup mirin
2 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tsp. dark sesame oil
1 tsp. vegetable oil
1 lb. large shrimp, peeled and deveined
2 tbsp. minced fresh ginger
4 garlic cloves, minced
1/2 cup chopped Georgia pecans
2 cups sliced red onion
2 1/2 cups julienne-sliced yellow squash (about 3 small)
2 1/2 cups julienne-sliced zucchini (about 2 medium)
1/4 cup minced fresh parsley or lemon basil


  1. 1
    Bring a large pot of water to a boil. Add noodles; stir and cook for 4-5 minutes or until done. Drain, rinse with cold water and set aside in large mixing bowl.
  2. 2
    In a small bowl, combine soy sauce, mirin, sugar and Worcestershire sauce. Set aside.
  3. 3
    Heat sesame oil and vegetable oil in a large nonstick skillet over medium-high heat. Sauté shrimp for 3-4 minutes or until bight pink and cooked through. Add shrimp to noodles.
  4. 4
    Add ginger, garlic and pecans to pan and sauté over medium-high heat for 15 seconds and add to shrimp and noodle mixture. Add onion to pan and cook 1 minute; add to shrimp and noodles. Add yellow squash and zucchini to pan and stir fry until crisp and tender, about 2 minutes. Add squash to shrimp and noodle mixture in bowl and stir to combine well.
  5. 5
    Drizzle soy sauce mixture over noodles and vegetables. Add minced parsley or lemon basil and serve at once. Or, chill and serve as a cold noodle salad.


Mirin: sweet rice wine, found at Asian groceries and some supermarkets.

recipe search tags

preparation methods
cuisines Asian
Spinner Loading