 | I love any type of Asian noodles, cold or hot, spicy or sweet, full of meat or packed with veggies. I love it all. This recipe is from Gourmet Day to Day. I made a lot of changes to suit what I had on hand. Whatever leftover vegetables are in your refrigerator would work great in this dish. I happened to have broccoli slaw, carrots and a bell pepper, so I went with that. Next time I will increase the Sriracha by even more. I doused my bowl pretty liberally while I was eating it and it still wasn't spicy enough. Miss F loved the shrimp and the noodles, but wasn't as sold on the vegetables. Shocker! I much prefer using rice stick or other Asian noodle rather than using a traditional pasta. I need to try rice noodles in Peanut Chicken Pasta and see how that works. |
¼ cup peanut butter
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 teaspoon dark sesame oil
2 teaspoons Sriracha
½ teaspoon ground ginger
½ pound rice sticks
1 tablespoon oil
2 garlic cloves, minced
½ pound of shrimp
½ cup shredded carrot
½ cup shredded broccoli
1 red bell pepper, cut into thin strips
To prepare sauce, combine first 8 ingredients (peanut butter through Sriracha) in a small bowl; whisk well to combine. Soak the rice sticks in hot water for 5 minutes. In a large sauté pan, heat the oil over medium high heat. Add the garlic and sauté for 30 seconds. Add the shrimp, carrots, broccoli and bell pepper. Sauté until shrimp are cooked through and vegetables are crisp tender, about 5 minutes. Add the noodles to the pan, pour the sauce over top and toss well to combine. Add ¼ to ½ cup of the soaking water to the pan to thin the sauce to taste.
| Pin It Now! |
2 comments:
I'm so glad you liked it! I do the same thing with cleaning out my fridge. Over time I think I've put just about every vegetable you can think of in it.
Thank you for the recipe. I love asian noodles. In fact I am a regular customer of Asian Noodle house. I love the Tokyo Ramen!
Post a Comment