- 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)
- 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.
04/01/2017
recipepes.com
Shrimp and Peanut Butter Noodles, recipe
PT15M
PT1H
5
455 calories
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