Spicy Yakisoba Noodles with Shrimp and Snow Peas
Yakisoba noodles, tossed in a spicy peanut sauce, with jumbo shrimp and fresh snow peas.
Servings: 4
Ingredients
- 1/4 c. creamy peanut butter
- 2 tsp. fresh ginger peeled, grated
- 2 T. low sodium soy sauce
- 1 T. distilled white vinegar
- 1 tsp. Asian sesame oil
- 1/2 tsp. cayenne pepper sauce
- 1 tsp. salt for boiling water
- 1 (8 oz.) pkg. Yakisoba noodles
- 1/2 (10 oz.) bag shredded or matchstick carrots (about 1 1/2 cups)
- 1 lb. lg. shrimp shelled and deveined, with tails intact
- 4 oz. snow peas strings removed
- 1/2 c. (packed) fresh cilantro leaves chopped
Instructions
- In small bowl, stir together peanut butter, ginger, soy sauce, vinegar, sesame oil, and cayenne pepper sauce; set aside.
- Fill a 5 to 6-quart pot 1/2 way with water. Add salt and bring to a boil over high heat. Add noodles and cook 4 minutes. Add carrots and cook 1 minute. Add shrimp and snow peas and cook 2 minutes more. Reserve 1/2 cup pasta cooking water. Drain noodles, shrimp, and vegetables into large colander. Transfer noodle mixture to large bowl.
- With whisk, beat reserved cooking water into peanut-butter mixture until well blended. Add peanut sauce and chopped cilantro leaves to noodle mixture in bowl and toss until evenly coated.
- To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.