Tapioca Noodles with Shrimp

Tapioca is a starch made from yucca, or cassava, a plant native to South America. Its noodles are popular in East Asian cuisine, and have a delicious chewy texture and translucent appearance. They can be found at your local Asian market, or even online. This dish is spicy, and when combined with slight acidic notes from the lime juice, provide a unique combination everyone is sure to enjoy!

Tapioca Noodles with Shrimp

1 pound tapioca noodles
1/2 pound shrimp, de-veined and peeled
4 tablespoons soy sauce
Juice of 1 lime
3 stalks green onion, chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
5 tablespoons red-pepper infused sesame oil (method follows)
salt (optional)

Cook noodles according to package instructions. If no instructions are present, soak noodles in cold water for 20 minutes. Then, add to boiling water and remove when tender, or about 3 minutes. Unlike Italian pastas, tapioca noodles tend to overcook and become gummy if left to boil for too long, so be sure to monitor throughout the cooking process.

Meanwhile, in a wok, add oil and garlic, and allow to saute with red pepper flakes. Next, add the shrimp, and saute until cooked. Then, when the noodles are done, add to the wok with lime juice, soy sauce, and salt (if needed). Toss and top with green onions.

Serves approximately 6.

Red Pepper Infused Sesame Oil

2 teaspoons red pepper flakes
2 cups sesame oil

Combine, and allow to infuse for 3 days, or until a reddish color develops.