Having a peanut sauce in your repertoire is invaluable. Let it cook a little longer to thicken, and it becomes a peanut dipping sauce. Combine it with broth and coconut milk and you have the basis of a great soup… This same basic noodle recipe can be made with leftover pork or chicken instead of the shrimp.
The noodles are good warm or at room temperature. If you make them in advance of serving and the sauce gets a little pasty and thick, simply stir in a little broth or water.
2 tablespoons peanut oil, divided
4 teaspoons minced ginger
3 cloves garlic, minced
¼ cup low sodium soy sauce
3 tablespoons rice vinegar
½ teaspoon chili paste, divided
½ cup natural style (unsweetened) peanut butter
1 cup lower sodium chicken (or vegetable) broth
½ teaspoon salt
1 pound linguine
2 red peppers, cut in thin strips
1 pound sugar snap peas, trimmed
1½ pounds medium shrimp, peeled and de-veined
2 carrots, shredded with a vegetable peeler
½ cup cilantro, chopped
- Heat 1 tablespoon of the oil in a medium saucepan. Add the ginger and garlic and cook, stirring, for 1 minute, or until softened. Add the soy sauce, rice vinegar, ¼ teaspoon of the chili paste, peanut butter, chicken broth and salt and cook, stirring, until the peanut butter is dissolved. Simmer over low heat for 7 minutes, or until thick and smooth. (The sauce will look “broken” at first: keep cooking and stirring and it will come back together).
- Meanwhile, cook the linguine in plenty of lightly salted boiling water until al dente. Just before draining, add the red pepper strips and sugar snaps to the pasta. Place the carrots in a colander and drain the pasta over them. Toss with the sauce.
- Toss shrimp with remaining ¼ teaspoon of chili paste.
- Heat the remaining 1 tablespoon of peanut oil in a large nonstick skillet over medium high. Add the shrimp and cook 2 minutes per side, or until pink. Remove from heat and toss with the cilantro.
- Combine the shrimp and pasta and toss thoroughly.
Serves 6
