Granddaddy's Fast Eddie * Recipe

1. Cook noodles

Bring a large pot of salted water to a boil. Add the thin wheat noodles and cook according to package directions (typically 2–4 minutes) until just tender. Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon sesame oil to prevent sticking and set aside to cool.

2. Make dressing

In a medium bowl whisk together 3 tablespoons low-sodium soy sauce, 1.5 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 teaspoon neutral oil, 1 teaspoon honey, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust: add a squeeze of lime/lemon (about 1/2 tsp) or more soy if you prefer saltier. Reserve about 2 tablespoons of dressing to toss with shrimp after cooking.

3. Prepare shrimp

Pat the shrimp dry with paper towels. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a nonstick skillet over medium-high heat with a thin film of neutral oil. When hot, add shrimp in a single layer and cook about 1.5–2 minutes per side (depending on size) until opaque and just curled. Remove shrimp to a plate and immediately toss with the reserved 2 tablespoons of dressing so they pick up flavor while still warm.

4. Prepare produce

While noodles cook, segment 1 orange (remove pith and membrane) to yield roughly 1 cup of segments. Thinly slice 4 radishes and finely slice 2 tablespoons of fresh chives and 1 optional scallion. If using greens, arrange 2 cups of baby spinach or mixed greens on serving plates as a base.

5. Toss cooled noodles with the remaining dressing until evenly coated (use all but a little dressing if you like it lighter). Divide noodles among plates or a large serving bowl over the greens if using.

6. Distribute the dressed shrimp over the noodles. Arrange orange segments and sliced radishes evenly on top. Sprinkle with sliced chives and scallions.

7. Finish with a light dusting of toasted sesame seeds and, if desired, an extra squeeze of lime/lemon and a drizzle of sesame oil. Adjust seasoning with soy or salt to taste.

8. Serve immediately warm or at room temperature. Leftovers can be chilled and eaten within 24–36 hours; store dressing separately if possible to keep noodles from becoming too soft.