Monday, March 28, 2011

Spicy Peanut Noodles with Shrimp

If you don't like spicy food, start with only 2 teaspoons chile paste. If the sauce is too thick, thin it with a little water--it should be the consistency of unwhipped cream.

Peanut Sauce:

2/3 cup creamy peanut butter
1/2-2/3 cup water
4 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2-4 teaspoons chile paste with garlic
1 teaspoon sugar
1/2 teaspoon salt

2 pounds medium shrimp, peeled and deveined
Cooking spray
1/2 tsp. salt


8 cups cooked thick udon noodles or linguine (16 ounces uncooked)
2 small red bell peppers, cut into julienne strips
1 1/2 cup chopped seeded cucumber
1/2 cup diagonally cut green onions
6 tablespoons chopped roasted peanuts
4 tablespoons cilantro leaves
6 lime wedges (optional)


To prepare sauce, combine the ingredients and stir with a whisk.

To prepare the shrimp, toss with 1/2 teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.

To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.

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