Shrimp and Peanut Butter Noodles Recipe

"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

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Metric

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

Prep 2 m

Cook 10 m

Ready In 12 m

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.

Footnotes

Note
Black vinegar and sesame oil can be found at most Asian food stores.

Nutrition Facts

Per Serving: 557 calories;18.9 g fat;63.6 g carbohydrates;34.7 g protein;160 mg cholesterol;708 mg sodium.Full nutrition
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