First we couldn't find Chinese egg noodles, fresh or dried, so we went with dried angel hair.
Second, D just chopped the carrot into little rounds, he didn't matchstick them.
Third, we bought one of those little bags of peanuts at the checkout (3TBSP), so less peanut, but not really since we had crunchy peanut butter. Fouth, D didn't boil anything but the noodles. He did everything else as a stir fry (first vegetables and then the shrimp). Finally, neither of us knows where the "cold" comes from.
With all those changes...it was great!
Cold Peanut Noodles with Shrimp
The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.
YIELD:4 servings (serving size: 2 cups noodle mixture (1 C of angel hair), 1 tablespoon green onions, and 2 tablespoons peanuts)
COURSE: Main Dishes
Ingredients
1 tablespoon chopped fresh basil
2 tablespoons rice vinegar2 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter (used crunchy)
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 (used 8 oz dried angel hair)
1 cup matchstick-cut carrots (1Cup chopped)
8 ounces peeled and deveined medium shrimp (used 12 oz)
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts (used 3TBSP)
Preparation
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.
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.
Nutritional Information
Calories: 486; Fat: 16.9g; Saturated fat: 2.9g; Monounsaturated fat: 7g; Polyunsaturated fat: 5.2g; Protein: 30.7g; Carbohydrate: 54.7g; Fiber: 5.1g; Cholesterol: 86mg; Iron: 3mg; Sodium: 933mg Calcium: 80mg
Cooking Light DECEMBER 2009
Nutritional Information the way D made it using Sparkpeople
Calories: 612.7; Fat: 17.9g; Saturated fat: 2.7g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 4.2g; Protein: 38.7g; Carbohydrate: 74.5g; Fiber: 6.6g; Cholesterol: 172.3mg; Sodium: 1041.2mg
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