Shrimp and Peanut Butter Noodles

SUBMITTED BY: w

"A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well."

PREP TIME	2 Min
COOK TIME	10 Min
READY IN	12 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup peanut butter
2 tablespoons light soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons white sugar
1 tablespoon sesame oil
10 ounces dried Japanese udon noodles
20 uncooked large shrimp - peeled, deveined, tails left intact
1 cup broccoli florets
1/4 cup chopped roasted peanuts (optional)

READ REVIEWS (16)

DIRECTIONS

In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.

Note

Black vinegar and sesame oil can be found at most Asian food stores.

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REVIEWS

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Reviewed on May 14, 2007 by Shannon :)

This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut butter melted. Instead of broccoli, I added shredded cabbage, shredded carrots and green onion. I also used extra chunky peanut butter, which added a nice crunch. I used pork instead of shrimp, as I already had some ready for use. Thanks so much for the post! I'll be making ths one often.

5 users found this review helpful

Reviewed on May 6, 2007 by Keilypie

I really wanted this to be good, and it was! My family loves broccoli, shrimp and noodles, plus it is a one pot meal. So, I had to give it a try. Everybody loved it! I did substitute whole wheat fettucini for the whole grain aspect. The sauce is very good. The only addition I made was one teaspoon of chile garlic sauce to add some spice. I have tried many peanut sauce recipes, because I love it. This was by far the easiest and quite good. This dish was fast, easy and healthy. Definitly a keeper!

3 users found this review helpful

Reviewed on Oct. 9, 2007 by Shiloh

My boyfriend was very skeptical about this recipe because of the name, but I promised him we could go to Taco Bell or something if he didn't like it. We both liked it, though! I had to use rice vinegar and whole wheat spaghetti noodles (half a pound), but didn't change anything else. This was quite tasty and I ALWAYS have the ingredients on hand (I buy precooked, shelled, frozen baby shrimp), plus it was fast, so I'll surely make it again. We had it with steamed edamame (soybeans). Thanks for the good recipe!

2 users found this review helpful

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Recipe Submitter:

w

	Cooking Level: Intermediate Home Town: Princeton, New Jersey, USA Living In: San Francisco, California, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 556

Total Fat: 19g
Cholesterol: 160mg
Sodium: 708mg
Total Carbs: 63.3g
Dietary Fiber: 6.3g
Protein: 34.8g

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