READY IN 12 mins

Shrimp and Peanut Butter Noodles

Read Reviews (46)

"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." — w

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.

Kitchen-Friendly View

PREP 2 mins
COOK 10 mins
READY IN 12 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

May 14, 2007

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.

—Shannon :)

See full review »

Most Helpful Critical Review

May 28, 2011

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.

—LinzV

See full review »

68 Ratings

See other versions of this recipe!

Jul 25, 2008

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.

—TIMBO

See full review »

May 06, 2007

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!

—Keilypie

See full review »

Mar 18, 2008

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.

—suzannyo

See full review »

Jul 15, 2010

Sauce was great. I subbed half balsamic, half rice vinegar for the chinese black and it was delicious.

—iesika

See full review »

Jan 04, 2009

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!

—pomplemousse

See full review »

Nov 21, 2007

Very good. I cut the peanut butter in half and added ginger for a little zip. Needs to have more sauce for the noodles.

—Carol T.

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Udon Peanut Butter Noodles

Peanut Butter Noodles

Spaghetti With Peanut Butter Sauce

Shrimp Stir Fry With Egg Noodles

Peanut Butter French Toast

Peanut Butter Sauce Chicken

Thai Peanut Butter Chicken Wraps

Beer-Boiled Shrimp

Simple Peanut Butter and Tomato Sandwich

Grilled Peanut Butter and Jelly Sandwich

Nutrition

Calories
557 kcal
28%

Carbohydrates
63.6 g
21%

Cholesterol
160 mg
53%

Fat
18.9 g
29%

Fiber
6.2 g
25%

Protein
34.7 g
69%

Sodium
708 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Peanut Butter Noodles

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 557
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
** Saturated Fat 3g 15 %
Cholesterol 160mg 53 %
Sodium 708mg 28 %
Potassium 554mg 16 %
Total Carbohydrates 63.6g 21 %
Dietary Fiber 6.2g 25 %
Protein 34.7g 69 %
** Sugars 11g
Vitamin A 6 %
Vitamin C 37 %
Calcium 10 %
Iron 60 %
** Thiamin 10 %
** Niacin 70 %
** Vitamin B6 17 %
** Magnesium 44 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.