Sesame Noodles With Peanut Sauce
This delightful dish combines the vibrant flavors of fresh vegetables, succulent shrimp, and a creamy peanut sauce, all tossed with whole-wheat spaghetti for a satisfying meal that is sure to please your taste buds. Each bite is a perfect balance of textures and aromas, making it a feast for both the eyes and the palate. Give this recipe a try for a delicious and nutritious dinner option packed with delicious ingredients.
— Constant Cookbook
Ingredients
- 2 carrots, peeled
- Salt, to taste
- 1/4 lb. snow peas, trimmed
- 1/2 lb. whole-wheat spaghetti, broken in half
- 1 tsp. toasted sesame oil
- 2 1/2 Tbs. creamy peanut butter
- 3 Tbs. soy sauce
- 3 1/2 Tbs. fresh lime juice
- 2 tsp. tahini
- 1 1/2 tsp. Asian red chili paste
- 1 lb. cooked shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
- 1/4 cup toasted peanuts, chopped
Instructions
- Cut the carrots diagonally into ovals 1/8 inch thick, then cut each oval lengthwise into matchsticks.
- Bring a large pot of lightly salted water to a boil over high heat. Add the snow peas and cook until just crisp-tender, about 1 minute. Using a strainer, transfer the snow peas to a bowl. Add the carrot matchsticks to the pot and cook until just crisp-tender, about 2 minutes. Using the strainer, transfer to the bowl with the snow peas.
- Add the pasta to the boiling water and cook until al dente, 8 to 9 minutes or according to the package instructions. Reserve 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and toss with the sesame oil.
- In a small bowl, stir together the peanut butter, soy sauce, lime juice, tahini, chili paste and reserved pasta cooking water. Add to the pasta along with the shrimp, vegetables and cilantro and stir well. Garnish with the peanuts and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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