Prepped to recipe using udon instead of Chinese egg noodles. Attractive presentation and very tasty. Great supper for a hot Spring evening.
Cold Peanut Noodles with Shrimp
carolfitz Posted: 05/21/10
maureenlbradley Posted: 01/03/10
This was great made exactly as written - I used spaghetti, I couldn't find the chinese noodles. My whole family enjoyed it - this would be a wonderful recipe to bring to a cook out or pot luck!
shellycall Posted: 04/04/10
really good. I added frozen peas to the noodles along with the shrimp and carrots.
Capellla Posted: 02/08/10
This recipe was only ok. (Although, to be fair I substituted fried tofu for shrimp and didn't add carrots because I didn't have any. I also cooked the peppers because I like them better cooked.) I expected it to be pretty peanut buttery, so when I realized it wasn't going to be that peanut buttery, I doubled the amount or peanut butter in the sauce. But it still wasn't enough. In general, found the recipe rather bland. I will make this recipe again, but I will make it with more veggies, and more sauce so it tastes more like a dish and less like flavored noodles.
laebrown Posted: 12/24/09
Dang good! Definitely a keeper! Because I eyeballed how much pasta to cook, I might go with less pasta (I used spaghetti) and a little more peanut butter. I also served this at room temp (not cold) and it was absolutely fantastic. To soften the crunch of the bell peppers, I might boil them with the noodle/shrimp/carrot combo for about a minute next time. Served solo and everyone loved it! Great Christmas Eve dinner (so we're a little unconventional...) :) :) :)
eem338787 Posted: 01/10/10
Delicious. Easy, flavorful, and uses mainly pantry ingredients. I cut the shrimp into bite-sized pieces, and added the bell pepper with the carrot and shrimp. This will definitely become a regular.
KelliDM Posted: 02/11/10
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.
oldruth Posted: 07/08/10
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.
nwammel Posted: 12/28/09
I made this with chicken in stead of the shrimp (I'm allergic) and it was delicious. The bell pepper softened a bit, but still provided a little variety in texture by being crunchier than anything else. I served this the next day cold. I will definitley make it again.
lucia232 Posted: 03/18/13
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)!
bdbarney Posted: 12/23/12
Recipe is good however I doubled the sauce because it lacked flavor at first. Yummy after that.
Dougboy Posted: 12/15/13
This is pretty tasty. My only issue is that there are so many noodles that the other items get drowned out. Next time I'll use a 9 oz of noodles instead of 12.