#3 - Peanut Noodles and Shrimp

4c rice noodles, cooked according to package instructions
1/2 tbs olive oil
3 tbs minced green onions
2 cloves minced garlic
4 tbs minced ginger
1 red chili pepper
1/2c chopped green pepper
1c mushrooms, sliced
10 baby carrots, quartered lengthwise
1c green (snap) beans or snow peas
1 lb shrimp, peeled and deveined

Sauce
1/4c chicken broth
2 tbs peanut butter
1 tsp hot chili oil
1 tbs fish sauce
1/2 tbs soy sauce
1 tsp sesame oil

Garnish
1 lime, quartered
1/8c cilantro, chopped
Hot chili sauce, to taste


Prepare noodles according to package directions, set aside.

Stir together peanut butter and chicken broth, set aside.

Heat olive oil in skillet. Add onion, garlic, ginger and red pepper. Stir fry for 1-3 minutes. Add green pepper, carrots, mushrooms, snap beans or snow peas and shrimp. Cook until shrimp are done. Add remaining sauce ingredients to chicken broth and peanut butter mixture. Pour over veggie mixture. Heat just until boiling. Remove from heat, stir in noodles. Garnish with lime and cilantro. Serve with hot chili sauce.

Yields: 4 servings


We really liked this dish. It's chock full of fresh veggies and shrimp. It definitely has a kick to it, so if you aren't keen on spicy food, you may want to cut the chili oil back or leave it out completely. Don't worry too much about measuring the veggies. You really can just put in however much you like.