Active
20 mins
Total
20 mins
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)

 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. 

How to Make It

Step 1

Place peanut butter, lime juice, vinegar, soy sauce, honey, ginger, oil, salt, and crushed red pepper in a blender, and process until smooth, adding 1 to 2 tablespoons of the water, as needed to reach drizzling consistency.

Step 2

Microwave remaining 8 cups water in a large microwavable bowl on HIGH until boiling, about 10 minutes. Place noodles in boiling water, and let stand until softened and tender, 3 to 4 minutes. Rinse and drain noodles in cold water.

Step 3

Divide noodles, cabbage, cucumber, carrots, bell pepper, and shrimp evenly among 6 bowls. Drizzle each bowl with 2 to 3 tablespoons peanut butter mixture. Sprinkle each bowl with 2 tablespoons peanuts. Garnish with lime wedges. Serve remaining sauce on the side.

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