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Chili Crisp Shrimp and Broccolini with Noodles

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4 Servings
35 min
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EasyEasyQuickPrep AheadGood for LeftoversUnder 1 hourChineseAmericanAsianPescatarianNut FreeNut-FreeGluten-FreeDairy-FreeWeeknightWeekdayMain CourseFor FourDinner

The latest, greatest pantry must-have condiment is the spicy, tingly, salty, crunchy, addictive chili crisp. Complemented here by sweet/savory hoisin, rice vinegar and fresh ginger, it shines in a luscious, crazy-complex and gorgeous glaze for plump and sweet fresh shrimp. Blanching the greens reduces any bitterness and cook time in the skillet. If the chili crisp’s fiery bite is a bit much for you, dial it back a bit – no judgement!

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Special Equipment

Large Skillet


broccolini or broccoli rabe
thin, flat dried rice noodles
soy sauce or tamari
chili crisp
hoisin sauce
rice wine vinegar
freshly grated ginger
garlic, minced
toasted sesame oil
corn starch
peanut or vegetable oil
medium shrimp, peeled and deveined, tails-on
red bell pepper
green onions
sesame seeds


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