Cold Peanut Noodles with Shrimp

<p>Cold Peanut Noodles with Shrimp</p>
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.


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


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


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.