shrimp and peanut butter noodles

Prawn

Shrimp and Peanut Butter Noodles

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

Ingredients

¼ cup peanut butter
2 tablespoons light soy sauce
2 tablespoons chinese black vinegar
2 tablespoons white sugar
1 tablespoon sesame oil
10 ounces dried japanese udon noodles
20 uncooked large shrimp - peeled, deveined, tails left intact
1 cup broccoli florets
¼ cup chopped roasted peanuts (optional)

Directions

Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.