Contents

Post thumbnail
Shrimp Stir Fry Noodles with Peanut Sauce

Shrimp Stir Fry Noodles with Peanut Sauce

No rice noodles? No problem. Linguine is an excellent stand-in for this Sriracha-spiced peanut sauce. This stir-fry is loaded with shrimp, bell peppers, and peanuts for a filling and speedy dinner.

Calories
250
Carbohydrates
20g
Protein
30g
Potassium
717mg
Fiber
9g
Sugar
15g

Ingredients

  • 8 ounces linguine pasta

  • 1/2 cup creamy peanut butter

  • 2 tablespoons less-sodium soy sauce

  • 2 tablespoons pure maple syrup

  • 2 tablespoons lemon juice

  • 2 teaspoons Sriracha, plus more for serving

  • 1 teaspoon ground ginger

  • 1 tablespoon vegetable oil

  • 1 onion, cut into thin wedges

  • 1 red bell pepper, cut into bite-sized strips

  • 1 pound frozen large shrimp, thawed, peeled, and deveined 

  • 1 cup frozen peas

  • fresh cilantro and/or toasted sesame seeds, for garnish

Direction

  1. Bring a large pot of lightly salted water to a boil. Cook pasta until tender with a bite, 9 to 11 minutes, or according to package directions. Reserve 1/2 cup cooking water; drain.

  2. To make the peanut sauce: Whisk together peanut butter, soy sauce, maple syrup, lemon juice, 2 teaspoons Sriracha, ginger, and 2 tablespoons reserved cooking water.

  3. Heat oil over medium-high heat in a very large skillet. Add onion and bell pepper. Cook and stir until softened, 4 minutes. Add shrimp and peas. Cook and stir until shrimp is opaque, 3 to 4 minutes.

  4. Add pasta and peanut sauce to skillet. Toss to combine. Cook until heated through, 1 to 2 minutes, adding additional pasta water as needed to reach desired sauce consistency. Garnish with cilantro and/or sesame seeds. Serve with Sriracha.

Related Recipes