Peanut Noodles with Shrimp
- Number of Servings: 6
Ingredients
3 cups wide rice noodles8-10 cups water (for noodles)1/2 tbsp olive oil3 tbsp scallions (green onions), minced2 cloves garlic, minced4 tsp ginger root, minced1 red chili pepper (fresh), remove seeds & veins, minced1/2 cup green (bell) pepper, chopped1 cup mushrooms, sliced10 baby carrots, quartered lengthwise1 cup green (snap) beans or snow peas12 oz cooked shrimp1 tsp hot chili oil1 tbsp fish sauce2 tbsp peanut butter1/4 cup chicken broth1/2 tbsp soy sauce1 tsp sesame oil1 lime, quartered1/8 cup cilantro, choppedHot chili sauce, to taste
This recipe can become vegetarian very easily by replacing shrimp with firm tofu or tempeh and using vegetable broth.
Prepare rice noodles according to directions on package or if no directions, boil a large pasta pot of water.
When the water reaches a rolling boil, turn off heat and remove pot from heat.
Add noodles, stirring so they won't stick.
Let the noodles sit for 8-10 minutes, stirring occasionally. When noodles reach the desired consistency, drain and rinse with cold water. Set aside.
Stir together peanut butter and chicken broth until even water consistency. Set aside.
Cut and prepare all ingredients before beginning to cook. This recipe goes together very quickly.
Heat wok or large skillet over high heat.
Add olive oil.
To heated olive oil, add green onions, garlic, ginger, and red pepper.
Stir fry for 1-3 minutes. Do not let garlic burn.
Add bell pepper and carrots, chili oil and sesame oil, stir fry for an additional 1-2 minutes.
Add mushrooms, beans and shrimp. Cook until shrimp are heated through.
Add fish sauce, soy sauce and blended peanut butter and chicken broth.
Stir together and let cook 1-2 minutes.
When mixture boils, remove from heat and add rice noodles. Blend all ingredients together and serve with lime, cilantro and chili sauce for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user REMORAN.
Prepare rice noodles according to directions on package or if no directions, boil a large pasta pot of water.
When the water reaches a rolling boil, turn off heat and remove pot from heat.
Add noodles, stirring so they won't stick.
Let the noodles sit for 8-10 minutes, stirring occasionally. When noodles reach the desired consistency, drain and rinse with cold water. Set aside.
Stir together peanut butter and chicken broth until even water consistency. Set aside.
Cut and prepare all ingredients before beginning to cook. This recipe goes together very quickly.
Heat wok or large skillet over high heat.
Add olive oil.
To heated olive oil, add green onions, garlic, ginger, and red pepper.
Stir fry for 1-3 minutes. Do not let garlic burn.
Add bell pepper and carrots, chili oil and sesame oil, stir fry for an additional 1-2 minutes.
Add mushrooms, beans and shrimp. Cook until shrimp are heated through.
Add fish sauce, soy sauce and blended peanut butter and chicken broth.
Stir together and let cook 1-2 minutes.
When mixture boils, remove from heat and add rice noodles. Blend all ingredients together and serve with lime, cilantro and chili sauce for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user REMORAN.
Nutritional Info Amount Per Serving
- Calories: 235.7
- Total Fat: 6.4 g
- Cholesterol: 110.6 mg
- Sodium: 548.7 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 2.7 g
- Protein: 15.9 g
Member Reviews