You'll want to cover everything in this savory peanut sauce after you try it over shrimp and noodles! Enjoy this hot or cold - it will definitely make a great lunch too! Smarts: Peanut allergies in your house? Substitute a cashew or almond butter!
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.
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!