You can top the noodles of this wholesome lunch or supper with other kinds of seafood or even chicken. Natural peanut butter is available in supermarkets and bulk food stores.
Chinese Garlic and Peanut Noodles with Shrimp
Introduction
- Portions
- 4
- Partner
Ingredients
- 4 cups (1 L) bean sprouts (about 8 oz/250 g)
- 12 oz (375 g) Chinese wheat noodles
- 1 tbsp (15 mL) sesame oil
- 2 cups (500 mL) julienned English cucumber
- 12 oz (375 mL) cooked shrimp
- 1/4 cup (50 mL) fresh coriander leaves
- Peanut Sauce:
- 2 tbsp (25 mL) sesame oil
- 1/2 tsp (2 mL) hot pepper flakes
- 1/2 cup (125 mL) natural peanut butter
- 2 tbsp (25 mL) rice or cider vinegar
- 1 tbsp (15 mL) each soy sauce and fish sauce
- 1/2 tsp (2 mL) five-spice powder
- 1/4 tsp (1 mL) salt
- 4 cloves garlic, minced
Steps
- Peanut Sauce: In small saucepan, heat sesame oil with hot pepper flakes over medium-low heat just until pepper begins to darken; pour into bowl. Add peanut butter, rice vinegar, soy sauce, fish sauce, five-spice powder, salt, minced garlic and 1/3 cup (75 mL) water; mix well and set aside. (Make-ahead: Cover and refrigerate for up to 3 days; bring to room temperature.)
- Pinch off root ends of bean sprouts; place sprouts in colander. Immerse colander in large pot of boiling salted water for 5 seconds. Remove colander and immediately chill under cold water; drain sprouts and set aside.
- Add noodles to boiling salted water in pot; cook until tender but firm, about 5 minutes. Drain and chill under cold water; drain well. In shallow serving bowl, mix noodles with sesame oil. Attractively top with bean sprouts, cucumber, shrimp and coriander. (Make-ahead: Cover and refrigerate for up to 2 hours.) Pour peanut sauce over top; toss to serve.
