Cold Peanut Noodles with Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine. Ingredients:
1 tablespoon chopped fresh basil |
2 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
2 tablespoons creamy peanut butter |
1 tablespoon dark sesame oil |
1 teaspoon bottled ground fresh ginger |
1 teaspoon chile paste with garlic |
1/4 teaspoon salt |
1 garlic clove, minced |
12 ounces fresh chinese egg noodles |
1 cup matchstick-cut carrots |
8 ounces peeled and deveined medium shrimp |
1 1/2 cups julienne-cut red bell pepper |
1/2 cup thinly sliced green onions, divided |
1/2 cup chopped dry-roasted peanuts |
Directions:
1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.
|
|