Cold Peanut Noodles with Shrimp

Cold Peanut Noodles with Shrimp Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.

Yield:

4 servings (serving size: 2 cups noodle mixture, 1 tablespoon green onions, and 2 tablespoons peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 486
Fat 16.9 g
Satfat 2.9 g
Monofat 7 g
Polyfat 5.2 g
Protein 30.7 g
Carbohydrate 54.7 g
Fiber 5.1 g
Cholesterol 86 mg
Iron 3 mg
Sodium 933 mg
Calcium 80 mg

Ingredients

1 tablespoon chopped fresh basil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1 garlic clove, minced
12 ounces fresh Chinese egg noodles
1 cup matchstick-cut carrots
8 ounces peeled and deveined medium shrimp
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

Preparation

1. Combine first 9 ingredients in a large bowl; set aside.

2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.

Note:

Bruce Weinstein and Mark Scarbrough,

December 2009
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