Heavenly Peanut Noodles With Shrimp

Peanut Noodles With Shrimp

Yummy yummy yummy!

Peanut noodles with shrimp is one of my favorite things to eat these days: crunchy, satisfying, and flavorful, it’s perfect for summer–and good warm or cold. This is based on Leanne Brown’s Cold (and Spicy?) Asian Noodles from Good and Cheap, with a few tweaks of my own. You can easily make it vegan by substituting tofu for shrimp!

I recently made this for some friends who just had a baby, thinking it was the perfect thing to eat on the fly (since you don’t have to heat it up). Both parents immediately texted me asking for the recipe, so I thought I’d jot it down here!

This is very simple to put together. You can substitute your favorite peanut sauce if you don’t care to make it.

Peanut Noodles With Shrimp

Serves 6 Generously

You Need:
12 oz dried spaghetti, soba, or any Asian noodles (I used somen)
2 Tbsp soy sauce
1 tsp sesame oil
Green parts of a bunch of green onions, chopped
1 cucumber, halved lengthwise and seeded, half sliced into half-moons, half sliced lengthwise into thin strips and cut crosswise into one-inch pieces
1 lb large raw shrimp, peeled and deveined
1 tsp vegetable oil
Peanut sauce (see recipe below)
1/4-1/2 cup chopped cilantro, to taste (also great with fresh mint!)
Sriracha, to taste

Prepare the noodles according to the package directions and rinse thoroughly with cold water. Place in a bowl and add the soy sauce, sesame oil, green onions, and cucumbers, mixing gently.

Heat 1 tsp of vegetable oil in a large nonstick pan over medium heat and add the shrimp. Cook, stirring often, until pink and just cooked through–about 5 minutes. Remove shrimp to a plate. Make peanut sauce.

Peanut Sauce

Makes About 1 Cup

You Need:
White and light-green parts of a bunch of green onions, minced
3 cloves garlic, minced
1 tsp vegetable oil
2 tsp red curry paste
1/2 cup coconut milk
2 Tbsp brown sugar
2 Tbsp soy sauce
1 tsp tumeric
1/2 cup peanut butter (creamy or chunky)

Place the nonstick pan from the shrimp back over medium heat and add 1 tsp vegetable oil. Add the minced onion and garlic and cook, stirring frequently, until fragrant. Add the curry paste and cook, stirring. Then add the coconut milk, brown sugar, soy sauce, turmeric, and peanut butter, cooking and stirring until combined. Remove from heat.

Add the shrimp and peanut sauce to the noodle mixture and mix gently. Stir in cilantro. Either eat immediately or chill for a couple of hours. Serve with sriracha to taste!

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