Shrimp and Peanut Butter Noodles |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well. Ingredients:
1/4 cup peanut butter |
2 tablespoons light soy sauce |
2 tablespoons chinese black vinegar |
2 tablespoons white sugar |
1 tablespoon sesame oil |
10 ounces dried japanese udon noodles |
20 uncooked large shrimp - peeled, deveined, tails left intact |
1 cup broccoli florets |
1/4 cup chopped roasted peanuts (optional) |
Directions:
1. In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
2. 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.
3. 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.
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