Cold Peanut Noodles with Shrimp

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

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Nutritional Information

Amount per serving
  • Calories: 486
  • Fat: 16.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 5.2g
  • Protein: 30.7g
  • Carbohydrate: 54.7g
  • Fiber: 5.1g
  • Cholesterol: 86mg
  • Iron: 3mg
  • Sodium: 933mg
  • Calcium: 80mg

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. 1. Combine first 9 ingredients in a large bowl; set aside.
  2. 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.
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