No-Cook Shrimp Noodle Bowl with Peanut-Ginger Sauce

Name: No-Cook Shrimp Noodle Bowl with Peanut-Ginger Sauce
Total time: 20 min
Yield: Serves 6 (serving size: about 1 cup noodles; 1/2 cup cabbage; 1/4 cup each carrots, cucumbers, bell peppers; 4 oz. shrimp, 3 Tbsp. sauce)
Ingredients: ½ cup creamy peanut butter; 4 ½ tablespoons lime juice, plus lime wedges for garnish (from 3 limes); 3 tablespoons rice vinegar; 3 tablespoons soy sauce; 3 tablespoons honey; 1 ½ teaspoons toasted sesame oil; ¼ teaspoon kosher salt; ¼ teaspoon crushed red pepper; 8 cups, plus 1 to 2 Tbsp. water, divided; 1 (8.8-oz.) pkg. rice stick noodles; 3 cups shredded napa cabbage (from 1 [12-oz.] head); 1 ½ cups halved and thinly sliced seedless cucumber (from 1 [6-oz.] English cucumber); 1 ½ cups matchstick carrots (from 1 [10-oz.] pkg.); 1 ½ cups thinly sliced red bell pepper (from 1 [7-oz.] bell pepper); 1 ½ pounds steamed medium shrimp, chilled; ¾ cup chopped lightly salted dry-roasted peanuts

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Picking up already steamed shrimp from the seafood counter of your favorite grocery store is a great time saving trick—and it can help keep your oven turned off during the summer months. Thus, these no-cook noodle bowls are packed with fresh flavors and textures, but take mere minutes to assemble. They’re just the low-effort, highly refreshing weeknight-friendly recipe you need during the hottest days of the year.

By Pam Lolley

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No-Cook Shrimp Noodle Bowl with Peanut-Ginger Sauce

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