Shrimp and Peanut Noodles #Recipe Peg Cochran/Margaret Loudon

 

This was a quick and easy dinner that everyone liked.  The only change I made was to leave out the chili garlic sauce since I didn't have any and the red pepper flakes since I thought the sriracha would make it spicy enough for those with sensitive palates.  I ate the leftovers cold for lunch and it was still good!

Ingredients

1 lb linguine noodles, spaghetti or Thai rice noodles

2 Tbsp olive oil, divided

4 cloves garlic, minced

2 Tbsp fresh grated ginger

⅔ cup creamy peanut butter

1/4 cup low-sodium soy sauce

1/2-3/4 cup hot water

1 Tbsp rice vinegar

1 Tbsp toasted sesame oil

1 Tbsp sriracha or to taste

1 Tbsp maple syrup or brown sugar

1/4 tsp red pepper flakes (optional--to taste)

2 tsp chili garlic sauce

1 lb large, raw shrimp, peeled and deveined

2 bell peppers, thinly sliced then halved

Optional Toppings

1/4 cup chopped peanuts  

1/2 cup sliced green onions

1/2 cup chopped cilantro 

 

Cook linguine or rice noodles according to directions. Drain and rinse.

Heat 1 TBL olive oil and saute garlic and ginger for 1 minutes.   Lower heat and add peanut butter, soy sauce, 1/2 cup water, rice vinegar, sesame oil, sriracha, syrup or brown sugar, red pepper flakes, and chili garlic sauce; stir and bring to a gentle simmer. 

 

Add the remaining olive oil to a pan. Once hot, add the bell pepper and cook for 1-2 minutes.

 

Add the shrimp to the pot and cook for 4-5 minutes or until pink and cooked through and peppers are tender.

 

Add linguine to the pot, along with the peanut sauce; toss to coat and heat through for 1-2 minutes.