Glass Noodles with Shrimp & Pesto


Gluten-free? Check. Absolutely delicious? Check. This fusion of both Italian and Korean make for the most light and refreshing flavors. As so, this recipe is sure to make your patrons come back for seconds. For the curious, the noodles are vermicelli made from sweet potato starch. They are thicker than the ‘bean thread’ vermicelli used in other Asian dishes.  

8 oz (½ lb by weight) vermicelli (Asian starch noodles from an Asian grocery)
8 oz (½ lb by weight) shrimp (raw or frozen peeled shrimp or drained cooked shrimp from cans); and if you like shrimp, use more!
1 medium to large tomato, cut into small cubes OR equal amount of cherry/grape tomatoes
4-6 tbsp pesto (depending on taste)
Salt and fresh ground pepper (to taste)
Fresh basil (optional)
Parmesan cheese (optional)
Mi Aroma Rice Cooker MRC-903D (1-2 servings using half of above ingredients)
Aroma Professional Rice Cooker ARC-934SBD (3-4 servings using the above ingredients)

Place 1 3/4 cups water in inner pot of Mi Aroma Rice Cooker and select “white rice” setting.  Bring water to boil (about 15 minutes).
ALTERNATIVE: Place 4 cups water in inner pot of Aroma Professional Rice Cooker and select “white rice” setting.  Bring water to boil (about 20 minutes).
When water boils, add vermicelli (and watch it ‘disappear’ into the water because it is transparent!).  The noodles soften quickly and sink into the water, but feel free to push them a little.  Cook to desired tenderness (about 12-14 minutes).
Remove noodles from Cooker and optionally rinse briefly with cold water.  Drain water, add pesto, and mix so the noodles don’t stick together.  
If using raw or frozen shrimp, the hot water in the Cooker can be used to quickly blanch them (add additional water if too much was absorbed by the vermicelli or evaporated).  Add shrimp to water and close cover.  Depending on the size and temperature of the shrimp, cook for 2 to 10 minutes (test for doneness; cooked shrimp will be pink).  Quickly remove from water and optionally dunk in ice water until cool (for that special shrimp crunchiness).
Add shrimp and tomato to noodles and then toss while adding salt and pepper to taste. Optionally add fresh basil leaves and Parmesan cheese.  

Over To You
What’s your version of fusing Korean and Italian cuisine?  Share and inspire us.

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