Asian Pasta Perfection

I love anything with peanut butter; sweet, savory, it doesn't matter to me. So when I saw this recipe for Cold Peanut Noodles with Shrimp in Cooking Light, I knew I had to adapt it so that Adam and I would both enjoy it. And we certainly did enjoy it. We followed the recipe except for when they added the shrimp, we omitted that step and stir-fried some tofu and seared some scallops instead. All I can say is delish!


Cold Peanut Noodles with Shrimp (Cooking Light, December 2009)

1 Tbs. chopped fresh basil
2 Tbs. rice vinegar
2 Tbs. low-sodium soy sauce
2 Tbs. creamy peanut butter
1 Tbs. dark sesame oil
1 tsp. bottled ground fresh ginger
1 tsp. chile paste with garlic
1/4 tsp. salt
1 garlic clove, minced
12 oz. fresh Chinese egg noodles
1 cup matchstick-cut carrots
8 oz. peeled and deveined medium shrimp
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions, divided
1/2 cup chopped dry-roasted peanuts

1. Combine first 9 ingredients in a large bowl; set aside.
2. 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, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine. Add enough of reserved cooking liquid to keep sauce creamy. Sprinkle with remaining 1/4 cup onions and peanuts.