Shrimp Peanut Crunch Noodle Bowl Recipe

GRAINS, RICE & PASTA

1. 1

   Prep and mise en place

   Prepare vegetables: thinly slice red pepper; julienne or matchstick carrots; trim and slice green onions; roughly chop cilantro. Lightly crush half of the wasabi peas for texture and reserve the remaining whole for topping.

2. 2

   Make peanut sauce

   In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, and sesame oil. Add minced garlic and minced ginger. Stream in water while whisking until the sauce is smooth and fluid. Add chili flakes and adjust thickness with additional water if needed.

3. 3

   Cook noodles

   Bring a large pot of salted water to a boil. Add rice noodles and cook until just tender according to package directions. Drain well and rinse under cool water to stop cooking. Toss with a small drizzle of oil to prevent sticking.

4. 4

   Cook shrimp

   Pat shrimp dry; season with a pinch of salt and pepper. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink and opaque. Remove from heat and set aside.

5. 5

   Sauté vegetables

   In the same skillet, add the remaining oil if needed. Stir-fry red pepper and carrots for 2-3 minutes until vibrant and just tender. Add green onions and a splash of soy sauce; cook 1 more minute. Remove from heat.

6. 6

   Assemble bowls

   Toss cooked noodles with peanut sauce until well coated. Divide among bowls. Top with sautéed vegetables, shrimp, and cilantro. Sprinkle with crushed wasabi peas and remaining whole wasabi peas for extra crunch. Finish with a final squeeze of lime and extra cilantro if desired.