Peanutty Somen Noodles With Shrimp Recipes

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PEANUT NOODLES WITH SHRIMP



Peanut Noodles With Shrimp image

Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, main course

Time 15m

Yield 4 servings

Number Of Ingredients 14

Salt
3 limes
1/3 cup peanut butter, chunky or smooth
1 tablespoon sugar
2 tablespoons nam pla (fish sauce)
12 to 16 ounces rice noodles (not vermicelli)
2 tablespoons peanut oil
1 pound raw shrimp, peeled
1 bunch scallions, sliced
2 grated carrots (about 1 cup)
2 tablespoons chopped garlic
1 minced fresh hot chile, like jalapeño or Thai, or more to taste
Freshly ground pepper
1/2 cup chopped fresh cilantro, mint or Thai basil

Steps:

  • Bring a large pot of water to a boil and salt it. Cut two limes into wedges and set aside. Grate zest from remaining lime into a large bowl and squeeze in its juice. Add peanut butter, sugar, nam pla and enough water to make a smooth sauce (start with 1/2 cup and add more as needed).
  • When water comes to a boil, put noodles in pot; remove from heat.
  • Put oil in a large skillet over high heat. A minute later, add shrimp and season with salt. Cook and stir until shrimp just begins to turn pink. Add scallions, carrots, garlic and chile and keep cooking and stirring until vegetables soften a bit and shrimp cooks through, just a minute or two more. Remove from heat.
  • Noodles should be soft but not mushy; if they are not soft enough, let them sit a few more minutes. Drain noodles and toss them in a bowl along with shrimp mixture and peanut sauce. Sprinkle with lots of pepper and toss well; taste and adjust seasoning if necessary. Serve hot or at room temperature, garnished with herbs and lime wedges.

Nutrition Facts : @context http, Calories 706, UnsaturatedFat 14 grams, Carbohydrate 100 grams, Fat 19 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 1049 milligrams, Sugar 9 grams, TransFat 0 grams

PEANUTTY NOODLES



Peanutty Noodles image

This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.

Provided by Food Network

Categories     main-dish

Yield 10 servings (serving size: 1 cup)

Number Of Ingredients 15

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Steps:

  • Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Nutrition Facts : Calories 296, Fat 8.8 grams, SaturatedFat 1.7 grams, Cholesterol 1 milligrams, Sodium 400 milligrams, Carbohydrate 43.1 grams, Fiber 3.4 grams, Protein 11.7 grams

SHRIMP AND PEANUT BUTTER NOODLES



Shrimp and Peanut Butter Noodles image

A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.

Provided by w

Categories     World Cuisine Recipes     Asian

Time 12m

Yield 4

Number Of Ingredients 9

¼ 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
¼ cup chopped roasted peanuts

Steps:

  • 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.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 63.6 g, Cholesterol 159.9 mg, Fat 18.9 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 3 g, Sodium 708.2 mg, Sugar 11 g

PEANUT NOODLES WITH SHRIMP



Peanut Noodles with Shrimp image

Categories     Pasta     Sauté     Low Fat     Peanut     Shrimp     Sugar Snap Pea     Self

Yield Makes 4 servings

Number Of Ingredients 14

1 tsp canola oil
2 tsp minced fresh ginger
2 cloves garlic, peeled and minced
1 tbsp low-sodium soy sauce
4 tsp rice vinegar
1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes)
1/3 cup natural-style smooth peanut butter
1/2 cup lower-sodium nonfat chicken broth
1/2 tsp salt
8 oz spaghetti
12 oz medium shrimp, peeled and deveined
1 red bell pepper, cored, seeded and julienned
1 cup snow peas
1 carrot, peeled and julienned

Steps:

  • Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

PEANUTTY NOODLES (COOKING LIGHT)



Peanutty Noodles (Cooking Light) image

Make and share this Peanutty Noodles (Cooking Light) recipe from Food.com.

Provided by Lakerdog2

Categories     < 30 Mins

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup reduced-sodium fat-free chicken broth
1/2 cup peanut butter
1/4 cup low sodium soy sauce
3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
1 teaspoon chili-garlic sauce
1/4 teaspoon salt
cooking spray
2 cups red bell peppers, strips
1 lb snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Steps:

  • Shave carrots lengthwise into strips using a vegetable peeler.
  • Heat 1 teaspoon oil in a small saucepan over medium heat.
  • Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
  • Remove from heat and keep warm.
  • Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
  • Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
  • Serve warm or at room temperature.

SPICY PEANUT NOODLES WITH SHRIMP



Spicy Peanut Noodles with Shrimp image

If you don't like food too spicy, start with only 1 teaspoon of chili paste. The sauce should be the consistency of unwhipped cream. If it is too thick, add a bit more water.

Provided by SharleneW

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup creamy peanut butter
1/4-1/3 cup water
2 tablespoons low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 -2 teaspoon chili paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 lb medium shrimp, peeled and deveined
cooking spray
4 cups cooked thick udon noodles or 4 cups linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup green onion, cut diagonally
3 tablespoons roasted peanuts, chopped
2 tablespoons cilantro leaves
4 lime wedges (optional)

Steps:

  • To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
  • To prepare the shrimp, toss with 1/4 teaspoon salt.
  • Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
  • To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
  • Sprinkle with chopped peanuts and cilantro.
  • Serve with lime wedges, if desired.

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