Peanutty Somen Noodles With Shrimp Food

PEANUTTY NOODLES

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

PEANUT NOODLES WITH SHRIMP

Steps:

• Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
• When water comes to a boil, put noodles in pot; remove from heat.
• Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
• Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

SHRIMP AND PEANUT BUTTER NOODLES

Steps:

• In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
• Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
• Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.

PEANUT NOODLES WITH SHRIMP

Steps:

• Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

SPICY PEANUT NOODLES WITH SHRIMP

Steps:

• To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
• To prepare the shrimp, toss with 1/4 teaspoon salt.
• Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
• To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
• Sprinkle with chopped peanuts and cilantro.
• Serve with lime wedges, if desired.