Cold Peanut Noodles with Shrimp

By Valarie

Bruce Weinstein and Mark Scarbrough, Cooking Light

DECEMBER 2009

Ingredients

• 1 tablespoon chopped fresh basil
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon dark sesame oil
• 1 teaspoon bottled ground fresh ginger
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 12 ounces fresh Chinese egg noodles
• 1 cup matchstick-cut carrots
• 8 ounces peeled and deveined medium shrimp
• 1 1/2 cups julienne-cut red bell pepper
• 1/2 cup thinly sliced green onions, divided
• 1/2 cup chopped dry-roasted peanuts

Preparation

Step 1

1. Combine first 9 ingredients in a large bowl; set aside.

2. Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.