Spicy Shrimp and Tarragon Noodles

 Sometimes the best dishes come from balancing contrasts: creamy yet spicy, fresh yet comforting. These spicy shrimp and tarragon noodles are exactly that — delicate wheat noodles coated in a silky cream sauce, lifted by nuoc mam, fresh chillies and plenty of aromatic tarragon.

It’s fast, generous and full of flavour, perfect for a relaxed dinner when you want something elegant without overthinking it.

Ingredients

Wheat noodles

Tiger prawns

Mushrooms, sliced

Daterino tomatoes, halved

Nuoc mam (fish sauce)

Fresh tarragon (lots of it)

Fresh chillies, sliced

Dried chilli flakes

Finely chopped onion

Garlic, minced

Cream

Chives, for garnish

Salt and pepper

Method

Cook the wheat noodles according to package instructions. Drain and reserve a little cooking water.

In a large pan, gently sauté the onion and garlic until fragrant.

Add the mushrooms and cook until they release their moisture and start to colour.

Add the tiger prawns and cook briefly until just pink.

Stir in the daterino tomatoes, fresh chillies and a pinch of dried chilli flakes.

Deglaze with a splash of nuoc mam — just enough to add depth without overpowering.

Pour in the cream and let it simmer gently until slightly thickened.

Add a generous handful of chopped tarragon, season with salt and pepper, and adjust heat with more chilli if needed.

Toss in the noodles so they absorb the sauce. Add a splash of noodle water if you want it silkier.

Plate and finish with fresh chives.

Serving notes

The tarragon gives this dish an unexpected aromatic freshness that works beautifully with the sweetness of the prawns. The cream softens the heat while the nuoc mam adds a subtle umami backbone — not obvious, but essential.

Simple, fast, and deeply satisfying.

More fusion? :

Japchae with kimchi and corned beef

Soba noodles and ham soup