Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 1
  • 5 star values: 8

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2009

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

486 calories; fat 16.9g; saturated fat 2.9g; mono fat 7g; poly fat 5.2g; protein 30.7g; carbohydrates 54.7g; fiber 5.1g; cholesterol 86mg; iron 3mg; sodium 933mg; calcium 80mg.
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