Saturday, August 11, 2012


Did I make your mouth water yet?  Yes, this was my families dinner tonight.  I am quite proud of it, if I do say so myself.  AND...... everybody ate some.  This is an unusual event at my home.  My husband grew up on southern cooking, I have high blood pressure and the three boys all have different taste buds which never seem to mesh at the same time.  So, when I rave that everybody ate some, it is a HUGE accomplishment!

So, I thought I would share this wonderful meal with all the wonderful people out in the Internet world who might want to grab onto this amazing meal and make it one of theirs.  I took the basis of this recipe from a book by Dick Logue called 500 Low Sodium Recipes (am I supposed to underline the names of books - I honestly do not remember and I haven't gotten to that part in my sons 3rd grade curriculum yet, so please bear with me).  The name of the recipe in his book is Sesame Shrimp Noodles, but I made a few changes so I call them Tempura Shrimp in Sesame Noodles.

Tempura Shrimp in Sesame Noodles

For the tempura batter, I went ahead and purchased a box of tempura mix.  Now, because I have high blood pressure, I looked around and found one that was low on the sodium.  I found mine in the asian food section at my local Walmart.  Unfortunately we only have Walmart or Kroger where I live, so I am VERY limited on my food options.  (That will fill a whole separate blog - pages long).  But, getting back to the shrimp thing.  I made the mistake of not buying my shrimp deviened and peeled, with children running around this can be a HUGE mistake.  I added at least a half hour to my prep time that is difficult to find with a toddler.  My suggestion, spend the extra bucks to have your shrimp ready to use. 

Follow the directions on the box of tempura mix for preparing the mix and the oil to cook in.  I tried adding some coconut flakes to my tempura mix, but I'm not sure that it really affected the flavor.  A thought I had was maybe adding some coconut milk to the mix and not putting in as much water, maybe?  Play around with it, and if you find something good..... please let me know!  Make sure that the oil is nice and hot, and fresh.  Yucky oil tends to cook yucky food.  Just an opinion from me.

Alright, now we get into the copyright stuff from 500 Low Sodium Recipes.

For sesame noodle sauce:
1/4 teaspoon crushed red pepper
1 teaspoon dried parsley flakes
1/4 cup (60 ml) rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, peeled and grated, or 1/4 teaspoon dry ginger
2 teaspoons (6.5 g) honey
2 teaspoons (3 g) cornstarch
1 tablespoon (8 g) sesame seeds

Mix together all ingredients for sauce.  Set aside.

Cook pasta (the recipe calls for 8 ounces linguine, but I prefer to use fettuccine - your call) according to package directions.

While pasta is cooking start dipping and cooking the shrimpies according to directions on your tempura mix box.

When pasta is 3 minutes from being finished, add a frozen sugar snap pea mix to the pasta pot.  Bring water back to a boil and finish cooking the pasta.

Drain the pasta and pea mixture.  Add the sauce to the pasta and pea mixture, make sure to mix it up really good.

Place noodles on plate and top with shrimp.  Sprinkle with additional sesame seeds if you so desire.

Sit back with the fam and enjoy!  YUM!!!!!!

We had minor baby sadness last night, so I finished this in the morning.  Where is says tonight, is really last night.  But.... I went to take care of baby and fell asleep myself.  So life goes, I just try to roll with it.  :)

Here is the cutest thing ever.... my littlest boy was trying to help my middle boy tie his shoes! 


Until we meet again,


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