The farm stands and produce departments offer a rainbow of gorgeous vegetables and fruits this time of year, just beckoning us to turn them into an amazing meal. I personally love pacific rim flavors and tend to have those ingredients in my pantry; for a main-dish salad that will delight even the pickiest eaters and appeal to the waistline-conscious crowd, I offer this yummy and quick Spicy Peanut Noodles w/Shrimp ~ flavorful and filling. The lime wedges read optional but I would not leave them out, a squeeze of fresh citrus heightens the other flavors in the dish.
Spicy Peanut Noodles with Shrimp
Yield: 4 servings
1/3 cup creamy peanut butter
1/4 to 1/3 cup water
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon chile paste with garlic OR to taste
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 pound medium shrimp, peeled and deveined
4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
3 tablespoons chopped roasted peanuts
2 tablespoons cilantro leaves
4 lime wedges (optional)
To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté 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.