• wearegoodatthis

Cooking with Parchment Paper: Asian Shrimp Noodles (Parchment Paper Day!)

Updated: Aug 25



This easy light lunch or dinner idea was inspired by Parchment Paper Day, the last Wednesday in June. It was fun because it inspired me to learn a new cooking technique. I use parchment paper for cooking sweets a lot, but I haven't used it much when cooking savory dishes. What I cooked was loosely inspired by this recipe from the Food Network. I mostly used the recipe for some tips on the steps for how to cook with parchment paper.


https://www.foodnetwork.com/recipes/food-network-kitchen/lemongrass-coconut-shrimp-and-noodles-parchment-pack-3556632


Parchment Paper Day

At the end of June each year, National Parchment Day brings innovation and convenience back to the kitchen.


While adding convenience, parchment also infuses flavor, locks in moisture, and preserves vital nutrients. It has also long been a part of the traditional French kitchen. Ever versatile, parchment easily transitions from skillet to oven and from the grill to the table. Its ability to be elegant as well as useful makes it one of the more effective tools in the kitchen.


It's also called cooking en papillote:

en papillote: a cooking style where the food is wrapped in paper


https://nationaldaycalendar.com/national-parchment-day-last-wednesday-in-june/#:~:text=NATIONAL%20PARCHMENT%20DAY%20%2D%20Last%20Wednesday%20in%20June%20%2D%20National%20Day%20Calendar


History of Parchment Paper

It's been around for a LONG time! One of the first references from the first century A.D.


“Apicius, the most gluttonous gorger of all spendthrifts, established the view that the flamingo’s tongue has a specially fine flavour.”


— A quote about Marcus Gavius Apicius, a gourmet who lived in the first century A.D. and is widely associated with an early cookbook, the Apicius.

https://tedium.co/2019/11/21/nonstick-parchment-paper-history/




What I used:

- Ramen noodles (no seasoning)

- Frozen shrimp (thawed)

- Broccoli slaw (julienned cut up broccoli and carrots)

- Fish Sauce

- Soy sauce

- Garlic powder

- Lime juice / wedge (not shown)










Steps / Instructions:

1.) Preheat oven to 400 degrees.


2.) I put the ramen noodles in a bowl with some water and microwaved it for 2 minutes.

-- In the original recipe, they use vermicelli noodles btw. I had some Angel Hair, but the ramen noodles were faster and easier. I didn't microwave them until they were all the way cooked because they were going to heat up more in the oven.


3.) I tore a piece of parchment paper -- twice as big as you need to fit the food -- so it was big enough to fit everything in it plus have a cover on top


4.) Then, I put the ramen noodles, raw shrimp, veggies onto half of the parchment paper.

-- I didn't cook the shrimp because I didn't want them to be overcooked. I was going to bake it for 10 min. or so, which is long enough to cook shrimp.


5.) I sprinkled some fish sauce, soy sauce, garlic powder on top.


6.) I squeezed a lime wedge on to the noodles and put the lime wedge in there as well for more lime flavor while it was baking.





7.) Then I covered it in and tucked in the paper to keep everything sealed and I just put it in the oven for ~10 min.


Yum! All the flavors melded together nicely in the oven and it sort of steams the food, but it's not watery. It's a way to cook to add flavor without adding additional oil. It was really easy. It took 1-2 min and then I just threw it in the oven.


Give it a try! We are good at this!









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