Noodles With Scallions & Shrimp

• 10-12 ounces fresh ramen noodles or 8 oz dried spaghetti
• 4-5 small stalks of scallions or 2-3 large stalks
• 4 tablespoons neutral flavor cooking oil, like canola or mild olive oil
• 20 medium shrimp, peeled & deveined
• 2-3 tablespoons tamari or a low sodium soy sauce
• ground black pepper, optional

1. Bring a pot of water to a boil and cook the noodles according to their directions.
2. While the water comes to a boil and the noodles cook, rnwash and trim the scallions of the roots and any discolored green ends of the scallions. Cut into 2 inch lengths. Take your knife and smash the white parts to flatten a bit.
3. In a large skillet or wok, heat the oil, on med-high, until it starts to shimmer and add the scallions. Stir-fry until scallions get slightly crispy and golden. Move the scallions to one side and add the shrimp. Cook until the shrimp just turns opaque, ~2 minutes. Turn off heat and set aside.
4. When the noodles are done (al dente-ish), drain well and transfer to a large bowl. Add the tamari or soy sauce to the hot noodles, and toss to thoroughly combine. Add the scallion mixture, along with all the oil, and toss to combine and coat the noodles with the oil. Taste and add a little more tamari if needed.
5. Divide into bowls and serve immediately, sprinkling a little black pepper on top if you wish.

ramen noodles, stalks of scallions, neutral flavor, shrimp, soy sauce, ground black pepper

Taken from food52.com/recipes/27800-noodles-with-scallions-shrimp (may not work)