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.

1. To prepare sauce, combine first 7 ingredients, stir with a whisk.
2. 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.
3. To prepare the pasta, cook udon noodles according to the package directions, omitting salt and fat.
4. 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