Firehouse Recipe of the Week: Spicy Peanut Noodles with Shrimp
Oct 24, 2009 at 12:00 AM 0 Comments | Add a Comment
Preparation: 15 minutes
Cook: 21 minutes
Ingredients:
Peanut Sauce:
- 1/3 cup creamy peanut butter
- ¼ to 1/3 cup water
- 2 tablespoons low-sodium soy sauce
- 1½ tablespoons low-sodium soy sauce
- 1½ tablespoons rice vinegar
- 1 to 2 teaspoons chile paste with garlic
- ½ teaspoons sugar
- ¼ teaspoon salt
Shrimp:
- 1 pound medium shrimp, peeled and deveined
- ¼ teaspoon salt
- Cooking Spray
Remaining ingredients:
- 8 ounces uncooked thick udon noodles or linguine
- 1 red bell pepper, cut into julienne strips
- ¾ cup chopped seeded cucumber
- ¼ cup diagonally cut green onions
- 3 tablespoons chopped roasted peanuts
- 4 lime wedges (optional)
Preparation:
If you don’t like spicy food, start with only 1 teaspoon chile paste. If the sauce is too thick, thin it with a little water - it should be the consistency of un-whipped cream.
- To prepare sauce, combine first 7 ingredients, stir with a whisk.
- To prepare shrimp, toss shrimp with ¼ teaspoon salt. Sauté in a nonstick skillet coated with cooking spray over medium-high heat 3 minutes on each side or until done.
- To prepare the pasta, cook udon noodles according to the package directions, omitting salt and fat.
- Combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with peanuts and cilantro. Serve with line wedges, if desired. Yield: 4 servings (serving size: 1 ½ cups).
424 calories, 13.2g fat, 25g protein, 51.1g carbohydrates, 765mg sodium