Spicy Killer Shrimp Noodles

Killer Spice
Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

259

Cuisine

Asian

This late-night spicy comfort food combines succulent shrimp, vibrant bell peppers, and chewy noodles, all coated in a fiery sauce that’s sure to awaken your taste buds! With the bold flavors of Buldak Korean Hot Chicken and a touch of sweetness from Sting Honey Habanero Spice, this dish is perfect for a quick, satisfying meal any night of the week.

Ingredients

  • 8 ounces rice noodles, cooked according to package instructions
  • 1 pound shrimp, peeled and deveined
  • 1 large red bell pepper, sliced into thin strips
  • 4 green onions green onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon chili paste
  • 1 tablespoon lime juice
  • 2 teaspoons Buldak Korean Hot Chicken
  • 1 teaspoon Sting Honey Habanero Spice
  • 1 teaspoon Death Chocolate Habanero Spice
  • 1 teaspoon Lookout Cajun Spice Blend
  • 1 tablespoon fish coffee rub with rosemary and orange infusion

Directions

  1. Cook the rice noodles according to package instructions. Drain and set aside, tossing them with a little sesame oil to prevent sticking.
  2. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
  3. Add the shrimp to the skillet and season with Lookout Cajun Spice Blend and Death Chocolate Habanero Spice. Cook the shrimp until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
  4. In the same skillet, add the sliced red bell pepper and cook for 2-3 minutes until slightly tender. Stir in the chopped green onions and cook for an additional minute.
  5. Return the shrimp to the skillet. Add the cooked rice noodles, soy sauce, chili paste, and lime juice. Toss everything together until well combined and heated through, about 2 minutes.
  6. Sprinkle Buldak Korean Hot Chicken and Sting Honey Habanero Spice over the top. Toss again to coat evenly and allow to heat for another minute, letting the spices meld together.
  7. Serve hot, garnished with additional green onions if desired.