Shrimp Peanut Noodles
with red peppers and cabbage
- Red peppers (small) - 1, sliced thinly
- Cabbage, small - 1/2 head, sliced thinly ((~4 cups, sliced))
- Green onions - 3 stalks, sliced thinly
- Shrimp - 1 lb, peeled and deveined
- Linguine - 6 oz
- Pasta water - 1/2 cup
- Cooking oil - 1 1/2 Tbsp
- Homemade peanut sauce - 3/4 cup ((ingredients listed separately))
- White sesame seeds (opt) - 2 Tbsp
- Lime - 1/2, juice of
- Salt and pepper - to taste
- Ginger - 1 inch, grated
- Peanut butter - 1/4 cup ((creamy is preferred, but crunchy will also work))
- Soy sauce, low-sodium - 3 Tbsp
- Rice vinegar - 2 Tbsp
- Honey - 2 Tbsp
- Cooking oil - 1 Tbsp
- Sriracha (or other hot sauce) - 1 Tbsp
- Lime - 1, juice of
- For sauce | Ginger - Prep as directed. (Can be done up to 5 days ahead)
- For noodles | Red peppers / Cabbage / Green onions - Prep as directed. (Can be done up to 3 days ahead)
- Make sauce - Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice.
- Shrimp - Defrost, rinse, and pat dry. Lightly salt and pepper.
- Bring a saucepan of water to boil. Salt generously and add pasta, and cook according to package instructions. Drain, keeping 1/2 cup (118 ml) of pasta water (for 4 servings - adjust accordingly for other serving sizes).
- While pasta is cooking, heat a skillet or saute pan over medium-high heat. Add oil and then shrimp to heated oil. Saute until cooked pink on the outside and cooked through, 5 to 7 minutes. Remove from pan.
- Toss sauce with red peppers, cabbage, green onions, warm pasta, pasta water, shrimp and sesame seeds. Finish with lime juice and season to taste with salt and pepper. Enjoy!
I accidentally used a whole head of cabbage instead of half, so I overall needed more sauce and scrambled to make a bit more at the end. However, we still really enjoyed the flavor of the dish, and we will definitely make it again (and remember to either make more sauce from the start or use the right amount of cabbage)! I like peanuts, but not PB, so I really liked that the sauce didn't stay super sweet like PB once it was all blended.0 Helpful
This was delicious! I substituted sweet chili sauce for sriracha, maple syrup for honey, a bag of coleslaw mix for the cabbage, and a little fish sauce for a little of the soy sauce. Very satisfying meal. I kept going back and eating forkfuls out of the pan. Next time I'd add water chestnuts and maybe some crushed peanuts or cashews on top for crunch!0 Helpful
Love the sauce! I used angel hair noodles and was yummmmy! Also, I didn't feel like getting peanuts at the store so I used crunchy PB and it was definitely the right amount of crunch :] will make again!0 Helpful
I really enjoyed the peanut sauce -- would use on other things. Don't need quite that much pasta water -- I'd rather have a thicker sauce.0 Helpful
Too spicy for this gringa, but will make it with less Siracha next time.0 Helpful
So So Good!!! We subbed Sirachi for crushed red pepper, since Sirachi is too spicy for me :) We will make this again. Super easy!0 Helpful