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Shrimp and Peanut Butter Noodles

Shrimp and Peanut Butter Noodles

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A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
  2. Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
  3. Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.
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Reviews

Shannon :)
35
5/14/2007

This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut butter melted. Instead of broccoli, I added shredded cabbage, shredded carrots and green onion. I also used extra chunky peanut butter, which added a nice crunch. I used pork instead of shrimp, as I already had some ready for use. Thanks so much for the post! I'll be making ths one often.

TIMBO
23
7/25/2008

Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.

Keilypie
15
5/6/2007

I really wanted this to be good, and it was! My family loves broccoli, shrimp and noodles, plus it is a one pot meal. So, I had to give it a try. Everybody loved it! I did substitute whole wheat fettucini for the whole grain aspect. The sauce is very good. The only addition I made was one teaspoon of chile garlic sauce to add some spice. I have tried many peanut sauce recipes, because I love it. This was by far the easiest and quite good. This dish was fast, easy and healthy. Definitly a keeper!