March 5, 2009

Spicy Peanut Noodles with Shrimp

food-9541Years 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!

Peanut Sauce:

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)

Pinch sugar

½ t sesame oil

 

Shrimp:

1 lb medium shrimp, peeled and deveined

½ t minced ginger

1 t cornstarch

Salt and pepper

1 T peanut oil

 

Pasta:

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.

4 Responses to “Spicy Peanut Noodles with Shrimp”

  1. Hi Alta,
    A couple of questions – how much ginger? 1/2 of what? And what can you do if you don’t have chili paste, and finally, how do you seed a cucumber?
    Thanks – I’m hopeless in the kitchen… But this sounds so good!
    Cindy

    • Cindy,

      Thanks for catching my typo…1/2 teaspoon of ginger. :) And if you don’t have chili paste, you could use another hot sauce. Or you could put some finely minced jalapeno or another chili in the sauce as well. If you really like spicy foods, though, I encourage you to go to the store sometime and find Sambal Oelek or Sriracha…you can find it just about anywhere nowadays. I know they have it at Kroger, in the Asian foods section. Sambal Oelek is red in color and you can see the little seeds from the chiles in the sauce. The brand I usually buy has a green screw-top lid. Sriracha is another good one to try…it’s a smooth asian hot sauce, with the consistency of ketchup. If you try these, you’ll find yourself putting them in EVERYTHING, mixing sriracha with your ketchup for fries, putting a little in with your scrambled eggs, on your hamburger…everything! And as for the cucumber, I sliced the ends off, sliced it in half, and then with each half, sliced it into quarters length-wise (so you get 4 long strips with each half). Then you stand the strip “on end” and run your knife behind the seeds, just to cut them off. (then, finally, I chopped them) It doesn’t have to be exact, just enough so you won’t get the mushy seeds all in your dish. Hope this helps!

  2. I have made this recipe numerous time with great success and raves..I love cooking light books and magazines..

  3. Pingback: She’s a keeper: Spicy Peanut Butter Stir Fry |

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