Recipe 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."
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light soy sauce
Chinese black vinegar
dried Japanese udon noodles
uncooked large shrimp - peeled, deveined, tails left intact
chopped roasted peanuts
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.
I thought this was a little bland (and that was after adding some red pepper flakes as suggested by others). I had to use spaghetti noodles - 1/2 a box- because that was all I had. I thought that the noodles kind of took over. Next time I would add more broccoli and shrimp, and possibly a few other vegetables. I think I'd also try and add a little more spice and make a little more sauce.
Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.
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!
Sauce was great. I subbed half balsamic, half rice vinegar for the chinese black and it was delicious.
This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sauce pan and warmed it on low until it was a nice, creamy consistency. Poured over shrimp, pea pods, broccoli and noodles.
Very good! I took a few liberties, not the least of which was using thin spaghetti (we've got a ton of that and no Japanese udon noodles in sight), using 1/2 balsamic vinegar and half cider vinegar to sub for the Chinese black vinegar, and doubling the sauce. I had already cooked shrimped, so I chose to cook the spaghetti and broccoli together, then add to a wok that had oil, peanuts, and garlic in it. Then I added the sauce and shrimp until everything was warmed through. I added garlic and onion powder plus a sprinkle of dried red pepper to the sauce. Very nice little recipe, and easy. I'd be willing to buy the Chinese black vinegar and udon noodles to try this and make it (a little!) more authentic. Thanks for the recipe!
Very good. I cut the peanut butter in half and added ginger for a little zip. Needs to have more sauce for the noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Peanut Butter Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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