This is from Cooking Light and is a great quick weeknight dinner….yum! We made it with regular mini penne pasta and decided to serve it hot.
1 T. chopped fresh basil
2 T. rice vinegar
2 T. Soy Sauce
2 T. creamy peanut butter
1 T. dark sesame oil1 t. bottled ground fresh ginger
1 t. chile paste with garlic
1/4 t. salt
1 garlic clove, minced
12 oz. fresh Chinese egg noodles (we just used regular mini penne)
1 c. matchstick cut carrots
8 oz. peeled and deveined medium shrimp
1 1/2 c. julienne-cut red bell pepper
1/2 c. thinly sliced green onions, divided
1/2 c. chopped dry roasted peanuts
Combine first nine ingredients in a large bowl; set aside
Cook noodles in boiling water 1 minute. Add carrots and shrimp; cook 2 minutes or until shrimp are done. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain.
Add noodle mixture, pepper, and 1/4 c. onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy.
Sprinkle with remaining peanuts and onions.
Yield: 4 Servings.