Pineapple Shrimp Noodle Bowls

Excellent flavor. Easy to Make. Mite be good over rice too but noodles were equally yummy!

• Anonymous

• 11/8/2022

我想这样的。我真的做到了。(我有一个大的carton of pineapple juice in my fridge from a previous recipe that I wanted to utilize.). Firstly, this was waaaay too many noodles for 4 people. I would suggest using 8oz (or even 60z.). I marinated the shrimp/pineapple for 30 min with soy/ginger and added garlic powder and additional ground dry ginger. The sauce was bland, despite the additions of extra soy, garlic, and a drizzle of sesame oil after removing from heat. I'm not sure what would save it, but it truly needed more complexity. I also halved the amount of pineapple juice (and halved the chili garlic sauce to keep the ratio correct-- I added more to mine at the table), but I wouldn't recommend this, because then I was left with too little sauce for the noodles. Definitely takes longer than 15 min to cook down the full amount of pineapple juice. It took me 15 with half and even then it never thickened up, just reduced. I added a handful of chopped spinach just before adding the shrimp/pineapple back to the skillet. Maybe the addition of more soy along with oyster sauce or something would help the sauce... I really don't know and I'm not going to find out, because I'm just moving on to different recipes. Not to knock Epicurious, but I have much better luck with Asian dishes when I follow recipes from Asian chefs... I follow several on Instagram... cook with Manali .com is a good one and she makes great sauces. She's Indian and has lots of Indian, Chinese, Japanese, Thai, and other cultures' recipes. (She also uses the instant pot a lot, so one dish meals make them even better.)

• jenileigh

• Heaven, NY

• 1/27/2021

Great flavors, but probably won’t make it again. Took wayyyyyy longer than 45 minutes.

• Locketry

• Washington, DC

• 10/5/2020

Not good, recipe is bad. Example reduce 2 cups of pineapple juice in 15 minutes? Do not recommend. Takes way longer than 45 minutes as well. Maybe 45 if everything was prepped already.

• Mizt3r Hat

• Oregon

• 9/2/2020

Delicious! Similar to pad thai but quicker and easier for a busy night. We loved it.

• torontojoanne

• Toronto Canada

• 6/30/2020

Wonderful. I used toasted Macadamia nuts. Served it with rice. I can see it would be a good cold noodle salad

• Bbqqueen

• Reno, Nv

• 4/30/2020

This sounds delicious. For me, though, more heatis required, so I’ll throw in some dried Sichuan chilies or maybe just some chopped serranos — I’d love to add a chopped habanero — it’d be perfect here — but my grocery store doesn’t carry them.

• hollisevon

• Vero Beach, FL

• 4/29/2020

Turned out really yummy, even though I had to get creative with the ingredients. For starters, I used mung bean noodles. Skipped marinade, and just cooked shrimp with a little soy sauce, S&P. Only had crushed pineapple in a can, so made sauce by sautéing the pineapple, adding the ginger, soy, sriracha and garlic powder. Didn't have basil but randomly had fresh kafir lime leaves, so added 2 leaves chiffonaded (is that even a word?) at the end. Tossed noodles and shrimp back in pan for a moment, and served with the lime, cucumber and red onion (quick 10 min pickle in red wine vinegar to mellow) but topped with cashews instead of peanuts. The flavors were great, and I liked the addition of the kafir lime. I look forward to making this more according to the recipe when getting ingredients is a little easier!

• Anonymous

• So Cal, CA.

• 4/11/2020

whole family enjoyed this meal

• adriannne

• chicago, il

• 1/19/2020

Love this! Made it twice, once for a dinner party with the slow cooker congee (highly recommend, it’s FIRE!) and again to use up remaining ingredients. I mixed a bit of oil into the soy sauce vs pouring right into the skillet and let the shrimp and pineapple marinate for 30 minutes before cooking. Would definitely recommend letting it sit a bit so flavor gets absorbed, maybe that’s why others thought it bland? When cooking noodles I used just enough water to cover them and spooned a bit of the very starchy water into the pineapple juice (only used about a cup and a half) along with the remaining soy sauce/ginger. Used scallions instead of red onion and topped with sesame seeds as well as peanuts. Easy, quick base recipe you can personalize with different proteins or sauces, winner!

• paweldroz

• Chicago

• 1/11/2020

Enjoyed this a lot but of course with changes. Taking cues from other reviewers, I only used about 1 cup of juice--& it was orange juice, not pineapple, because am I the only one who doesn't have pineapple juice on hand? Added the leftover soy/ginger mixture too. It made plenty of sauce & I didn't need to boil it down as long as instructed. Used about a half tablespoon of the hot sauce & it was spicy enough for my husband (then added more to my serving at the table). Loved all that basil!

• lynnkay

• Boston, MA

• 12/3/2019

Very bland.

• kendallpye9260

• Austin, TX

• 11/4/2019

I don't think this recipe needs the addition of the 2.5 cups pineapple juice for the sauce at the end. I added the soy, ginger and pineapple juice that was left in the bowl after marinating the shrimp and cooked it down with the chili garlic sauce. It made a nice spicy sauce that wasn't too sweet. Great meal for a hot night.

• laurakolk

• Connecticut

• 7/22/2019

This recipe if very bland and disappointing. I did not like it and I would not make it again.

• nichomachean

• Dallas, TX

• 5/27/2019

非常美味,我喜欢菠萝的结合juice and chili-garlic sauce. However, it just was not exceptional. I added about 1 tablespoon of sesame oil to the pineapple/chili-garlic combination and for complexity. I also added 1 teaspoon of sugar, I like sweet food. Worth making.

• catstory59

• Boston MA

• 5/1/2019