This recipe is one that was shared with me the old fashioned way. It was copied out of a cookbook and handed to me by my neighbor, Kim. We did a swap of sorts, exchanging some of the recipes we make frequently for our families. After reading the ingredient list I was SURE I needed to make it. It has that "restaurant" taste and look, but its ridiculously easy to make. Definitely a weeknight meal that is healthy, light, and has tons of flavor!
Eli can't eat this dish due to allergies and Jonah was not a fan. So this time I made an extra large pot of noodles and just warmed up some spaghetti sauce and voila, everyone was happy!
Spicy Peanut Noodles with Shrimp
Peanut Sauce:
1/4 cup creamy peanut butter
1/4 - 1/3 cup water
2 Tbsp. low-sodium soy sauce
1 1/2 Tbsp. rice vinegar
1 to 2 tsp. chili paste with garlic
1/2 tsp. sugar
1/2 tsp. salt
Shrimp:
1 pound shrimp, peeled and deveined
1/2 tsp. salt
Remaining ingredients:
8 ounces uncooked thick udon noodles or linguine
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
3 tablespoons chopped roasted peanuts
2 Tbsp. cilantro leaves
4 lime wedges (optional)
Prepare the pasta according to package directions, omitting salt and fat.
To prepare the sauce mix the ingredients together with an immersion blender. Taste, then add more chili paste, salt and pepper if necessary.
To prepare shrimp, toss shrimp with salt. Saute in a non-stick skillet sprayed with cooking spray over medium-high heat about 3 minutes on each side or until done.
Combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl. Toss to coat. Sprinkle with peanuts and cilantro and serve with lime wedges.
Eli can't eat this dish due to allergies and Jonah was not a fan. So this time I made an extra large pot of noodles and just warmed up some spaghetti sauce and voila, everyone was happy!
Spicy Peanut Noodles with Shrimp
Peanut Sauce:
1/4 cup creamy peanut butter
1/4 - 1/3 cup water
2 Tbsp. low-sodium soy sauce
1 1/2 Tbsp. rice vinegar
1 to 2 tsp. chili paste with garlic
1/2 tsp. sugar
1/2 tsp. salt
Shrimp:
1 pound shrimp, peeled and deveined
1/2 tsp. salt
Remaining ingredients:
8 ounces uncooked thick udon noodles or linguine
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
3 tablespoons chopped roasted peanuts
2 Tbsp. cilantro leaves
4 lime wedges (optional)
Prepare the pasta according to package directions, omitting salt and fat.
To prepare the sauce mix the ingredients together with an immersion blender. Taste, then add more chili paste, salt and pepper if necessary.
To prepare shrimp, toss shrimp with salt. Saute in a non-stick skillet sprayed with cooking spray over medium-high heat about 3 minutes on each side or until done.
Combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl. Toss to coat. Sprinkle with peanuts and cilantro and serve with lime wedges.
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