Years ago, I bought a Cooking Light cookbook, thinking I would make healthy recipes and they would be delicious. After attempting a few, I decided I didn’t really like Cooking Light recipes. Not sure if it was my lack of experience in the kitchen at the time, or perhaps Cooking Light has significantly improved their recipes, but now, they have some pretty good, simple, weeknight recipes available! This recipe came together in about 30 – 40 minutes. I did make some modifications, I added ginger and sesame oil, and omitted most of the sugar. I also didn’t add chopped peanuts at the end, but I probably will next time…I just didn’t have any at the house. This recipe makes 4 servings…the original recipe quoted about 420 calories per serving (which I couldn’t believe, it felt so filling!). Mine might be a wee bit more than that, with the addition of oils, but that tasty addition of sesame oil to me was well worth it!
1/3 c creamy peanut butter
1/3 c water
2 T tamari or soy sauce
1 ½ T rice vinegar
2 t sambal oelek (chili paste)
½ t sesame oil
1 lb medium shrimp, peeled and deveined
½ t minced ginger
1 t cornstarch
Salt and pepper
1 T peanut oil
8 oz udon noodles (or linguine)
½ t sesame oil
1 red bell pepper, julienned
1 chopped, seeded cucumber (do not peel)
¼ c sliced green onions
2 T cilantro, chopped
Lime wedges, for serving
To prepare the sauce, combine the peanut sauce ingredients and whisk until incorporated. The sauce should be consistency of cream, add additional water if necessary.
Cook the noodles according to package directions. Once cooked and drained, toss sesame oil with noodles to keep them from sticking to one another. Set aside.
To prepare the shrimp, mix them with the ginger, cornstarch, and sprinkle a bit of salt and pepper. Let sit for a minute. Heat up a wok or large, deep skillet to medium-high heat and add the peanut oil. Once the oil is hot, add the shrimp, and spread out into a single layer in the pan. Let sit, untouched, for 1-2 minutes. Flip over and continue cooking until pink, another 3 minutes or so. Remove pan from heat.
Add the sauce, noodles, bell pepper, and cucumber to the pan along with the shrimp. Toss to mix ingredients well (since the pan is still warm, this ought to warm up the sauce and noodles). Serve sprinkled with green onions and cilantro, with lime wedges.