Ingredients
The following ingredients have 4 Servings
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar or white-wine vinegar
- 1/2 teaspoon red pepper chili paste
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons creamy peanut butter
- 2 1/2 tablespoon sesame oil
- 1 tablespoon fresh ginger, peeled and grated
- 1 teaspoon minced garlic
- 1/2 cup pasta water
- 1 pound lo mein, soba or spaghetti noodles
- 8 ounces sugar snap peas
- 1 sweet red pepper, sliced into strips
- 1 cup mandarin oranges
- ¼ cup chopped roasted peanuts
- 1 tablespoon black sesame seeds
- 1 pound grilled shrimp
Instruction
- Boil the noodles until al dente. Drain the noodles reserving a cup of pasta water and rinse them in cold water. Drain the noodles again and transfer them to a bowl. Add 1 tablespoon of sesame oil and toss to coat. Refrigerate the noodles for at least an hour until ready to serve.
- Season the shrimp with salt and pepper and grill for 3-5 minutes on medium heat or until pink, turning once.
- In a saucepan, slowly simmer the soy sauce, vinegar, sugar, peanut butter, 1 tablespoon of the sesame oil, the red chili paste, ginger, garlic, and pasta water (adding more if needed to thin the sauce.) If you like it saucy, double this part of the recipe.
- Saute the sugar snap peas and sweet red pepper in a ½ tablespoon of the sesame oil until the vegetables are soft and crunchy. When ready to serve, add the noodles, the sauce, and the vegetables in a bowl and mix well to coat. Add in the mandarin oranges, roasted peanuts, sesame seeds and grilled shrimp.
