Lemon-Ancho Chili Shrimp with Korean Glass Noodles is a dish born at the crossroads of cultures, where smoky Latin warmth meets the savory depth of Korean cuisine. This recipe takes inspiration from the slow, earthy heat of ancho chiles—common in Mexican cooking—and pairs it with the chewy, glossy texture of Korean sweet potato glass noodles, known as dangmyeon. The result is comforting, bold, and deeply satisfying without being heavy.
The lemon powder plays a crucial role in this dish. Instead of sharp acidity, it delivers a rounded citrus brightness that lifts the shrimp and cuts through the richness of the sauces. This technique mirrors how citrus is often used in Latin coastal cooking, where seafood is enhanced rather than overwhelmed. Combined with smoked paprika, the shrimp develops a warm, almost grill-like flavor that feels both familiar and new.
From the Korean pantry, soy sauce, oyster sauce, and fish sauce form the backbone of the noodle sauce. These ingredients bring layers of umami that cling beautifully to the glass noodles, much like traditional japchae. The noodles act as a neutral canvas, soaking up the sauce while providing that signature springy bite that makes Korean noodle dishes so addictive.
The vegetables—onion, mushrooms, and julienned carrots—bridge the two cuisines effortlessly. Onions and mushrooms echo the savory bases found in both Latin and Korean kitchens, while carrots add sweetness and color reminiscent of vibrant street-market stir-fries. Cooked just enough, they retain texture and freshness, keeping the dish balanced and lively.
Lemon-Ancho Chili Shrimp with Korean Glass Noodles is best enjoyed as a shared bowl, the kind of dish that invites conversation and second helpings. It reflects how global home cooking has evolved: borrowing techniques, respecting traditions, and creating something personal in the process. This is fusion cooking that feels intentional, grounded, and delicious.
Dry Marinade for Shrimp (1 lb)
- ½ tsp ancho chili powder
- ¼ tsp smoked paprika
- ¼ tsp lemon powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp neutral oil
Toss shrimp with marinade and rest for 5–10 minutes.
Sauce Ingredients
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar or honey
- ¼ tsp lemon powder
- 2–3 tbsp reserved noodle cooking water
Stir Fry Lemon-Ancho Chili Shrimp with Korean Glass Noodles Ingredients
- Korean sweet potato glass noodles
- Diced onions
- Sliced sliced baby bella mushrooms
- Julienne carrots
- The sauce you made above
- The shrimp you made above
Cooking Instructions
- Cook Korean sweet potato glass noodles until just tender. Reserve ¼ cup cooking water, drain, and lightly oil.
- Heat a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until just cooked. Remove and set aside.
- Lower heat to medium. Add diced onion and cook 2–3 minutes until translucent.
- Add mushrooms and cook 3–4 minutes until moisture evaporates.
- Pour in sauce and simmer 30–45 seconds until glossy.
- Add noodles and julienned carrots. Toss 1–2 minutes until coated and slightly softened.
- Return shrimp to pan and toss 30–60 seconds to warm through.
- Remove from heat and serve immediately.
Notes
- Adjust brightness with extra lemon powder if needed.
- If noodles tighten, loosen with additional noodle water.
- Finish with chopped chives or green onions for fre