Shrimp and Peanut Butter Noodles

Prepare time: 02 min
Cook: 10 min
Ready in: 12 min

“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

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  63.6  34.7  160  708