Quick Peanut Shrimp Noodles (Print Version)
# Ingredients:
→ Base
01 -
8 oz linguine pasta
02 -
2 cups broccoli, cut into small pieces
03 -
1 cup frozen peas, thawed
→ Peanut Sauce
04 -
¼ cup creamy peanut butter
05 -
3 tbsp soy sauce
06 -
¼ cup hot water
07 -
1 tsp sriracha hot sauce
→ Stir Fry
08 -
1 tbsp sesame oil
09 -
1 pound raw shrimp, peeled and deveined
10 -
1 tsp garlic, minced
11 -
1 tsp ginger, minced
→ Toppings
12 -
3 tbsp green onion, diced
13 -
¼ cup cilantro, chopped
14 -
¼ cup peanuts, finely chopped
15 -
4 lime wedges
# Instructions:
01 -
Bring a large pot of water to a boil and cook linguine noodles. Place the broccoli and peas in a large bowl and set aside.
02 -
Prepare the sauce by adding peanut butter, soy sauce, hot water, and sriracha hot sauce in a bowl and whisk till smooth. Set aside for later.
03 -
Place a colander over the bowl of broccoli and peas, then drain your pasta noodles into the colander, allowing the hot water to quickly cook the vegetables. Let sit in hot water until you're ready to add to the wok.
04 -
In a large wok (or large skillet) heat up sesame oil on medium high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and curl in. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
05 -
Add the sauce to the wok and stir quickly. Toss in the drained noodles and drained vegetables, making sure to coat everything with the peanut sauce.
06 -
Serve warm and topped with fresh chopped cilantro, green onions, chopped peanuts, and a lime wedge.
# Notes:
01 -
Can substitute any quick-cooking vegetables
02 -
Adjust sriracha to control spice level
03 -
Can use large skillet if wok not available