Yield:
4 servings (serving size: 2 cups noodle mixture, 1 tablespoon green onions, and 2 tablespoons peanuts)

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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

daneanp's Review

Sushma34
June 19, 2014
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.

Dougboy's Review

shellycall
December 15, 2013
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.

lperejma's Review

daneanp
April 27, 2013
N/A

lucia232's Review

lperejma
March 18, 2013
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's Review

bdbarney
December 23, 2012
Recipe is good however I doubled the sauce because it lacked flavor at first. Yummy after that.

Sushma34's Review

maureenlbradley
December 19, 2012
N/A

oldruth's Review

laebrown
July 08, 2010
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.

carolfitz's Review

KelliDM
May 21, 2010
Prepped to recipe using udon instead of Chinese egg noodles. Attractive presentation and very tasty. Great supper for a hot Spring evening.

shellycall's Review

oldruth
April 04, 2010
really good. I added frozen peas to the noodles along with the shrimp and carrots.

KelliDM's Review

carolfitz
February 11, 2010
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.