Spicy Peanut Noodles with Shrimp

Spicy Peanut Noodles with Shrimp


I think if you were to ask my brother what his favorite food is, it wouldn’t be tacos or pizza.  It would be peanut butter!  

I thought of my brother the whole time I made this spicy peanut noodles with shrimp.  Not sure he would eat it with the shrimp, or sugar snap peas for that matter, but hey, I thought about you Charlie!

Fisher Nuts is a company that manufactures nuts literally 20 minutes from my house.  I had no idea they had their own brand of peanut butter, but check out those crunchy nuts.  You guys know how much I love not only balls in my mouth, but nuts too!  😂

This sauce I made.  Perfect blend of salty, creamy, acidic.  If I could put it on my breakfast eggs I probably would.

What makes this recipe even easier and quick is that I used store bought cooked shrimp.  Mariano’s sells lemon pepper shrimp that is a great base for a lot of recipes.  It is citrusy, peppery, and can go in so many directions.  They sell a whole container for $10, which is easily four servings for me.

The ramen noodles are Ocean Halo brand that I found at Walmart.  They cook up in three minutes.

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Spicy Peanut Noodles with Shrimp

If you are a condiment whore like me, you probably have a lot of these ingredients already.  This recipe is for 2, so scale up accordingly.

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 2 servings 1x

Scale

Ingredients

For the sauce:

1 tablespoon @orchardvalleyharvest crunchy peanut spread
1/4 cup lite coconut milk
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon Thai chili paste
1 tablespoon lime juice
1 teaspoon lime zest

For the noodles:

1 cup carrots
1 cup sugar snap peas
1 teaspoon grapeseed oil
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced
6 ounces cooked shrimp*
4 ounces dry ramen noodles

Instructions

In a stock pot, bring water to a boil and add ramen noodles and carrots to the water, cooking according to package instructions – mine took 4 minutes. This way you blanch the carrots while the noodles cook. Drain.

In a skillet, heat the oil. Add the garlic, ginger and sugar snap peas and cook on medium for about 4 minutes. Add in the shrimp and cook for 2 minutes, just to warm up. Add in the noodles and carrots and sauce mixture and toss to coat, cooking an additional minute.

*most stores sell shrimp cocktail in the seafood section – saves an extra step because they are already cooked and deveined. This literally takes all of about 10 minutes to put tighter – perfect on a night when you are pressed for time, it you don’t want to heat up the kitchen.

You can find @orchardvalley in Kroger, Walmart, and other places like TJ Maxx and Ross. They are online too. 🥳

Who wants to come over for dinner?

This sauce would also be good thinned out with a bit of soy sauce for dipping homemade egg rolls.  So good.

I’ve had a bit of a cold these last few days, and while everyone tells me to get tested for the virus, if I don’t feel better by tomorrow (I feel better today!) I’ll make an appointment.  My mom is having cataract surgery today, and they had to test her before surgery and she is perfectly healthy.  Send her good vibes on a positive outcome – thanks Jenn for being there for her today!  

Until next time, be well!

 





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