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.
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
How to Make It
Combine first 9 ingredients in a large bowl; set aside.
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.
Good noodles. Couldn't find fresh at our local market so used dried and it was fine. I didn't have the matchstick-cut carrot, so I shredded a carrot and added it at the end with the bell pepper. DD doesn't really like shrimp, so next time I may sub some sauteed chicken instead.
LOVE this recipe. I always make it with a few modifications...I use either soba noodles or linguine, I pan fry the shrimp instead of boiling them, add some cucumbers and shave the carrot in to the sauce. I use more peanut butter than it calls for (cause that's what makes the recipe so yummy)!
I have no access to fresh Chinese noodles, so I used soba noodles instead. I liked the flavor of the sauce, but it was not enough to cover the noodles, even though I only used 8oz. of noodles. I had to toss on some bottled peanut sauce, plus some pasta water. I left the peppers raw and did everything else pretty much according to the recipe. Served it warm with sauteed broccoli. I'll make it again with fewer noodles.
We had dinner guests, so I cooked & rinsed the noodles, carrots, & shrimp, and chopped & prepped all other ingredients, & served it in a big beautiful bowl before they arrived. Then, when guests were ready to sit down for dinner, I poured the sauce & broth over & tossed to mix well. This step was very impressive! Great presentation!! Everyone raved. I did add grilled tofu & fresh cilantro, and I used thin spaghetti for convenience. This could be a meal in itself, but I served it w/ a fresh spinach salad.
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