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Shrimp and Peanut Butter Noodles

Rated as 4.38 out of 5 Stars
28

"A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well."
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Ingredients

12 m servings 557
Original recipe yields 4 servings

Directions

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  1. In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
  2. Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
  3. Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.

Footnotes

  • Note
  • Black vinegar and sesame oil can be found at most Asian food stores.

Nutrition Facts


Per Serving: 557 calories; 18.9 63.6 34.7 160 708 Full nutrition

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Reviews

Read all reviews 54
  1. 81 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut...

Most helpful critical review

I thought this was a little bland (and that was after adding some red pepper flakes as suggested by others). I had to use spaghetti noodles - 1/2 a box- because that was all I had. I thought th...

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This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut...

Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute s...

I really wanted this to be good, and it was! My family loves broccoli, shrimp and noodles, plus it is a one pot meal. So, I had to give it a try. Everybody loved it! I did substitute whole wheat...

Sauce was great. I subbed half balsamic, half rice vinegar for the chinese black and it was delicious.

This dish was pretty good. Next time I'll make much more sauce. I made some modifications - added water and milk, chili powder, ginger, soy sauce, vinegar, sugar, and pb together in a small sa...

Very good! I took a few liberties, not the least of which was using thin spaghetti (we've got a ton of that and no Japanese udon noodles in sight), using 1/2 balsamic vinegar and half cider vin...

Very good. I cut the peanut butter in half and added ginger for a little zip. Needs to have more sauce for the noodles.

Awesome. Made a bunch of alterations to it, like doubling the recipe and using 1/2 rice vinegar, 1/2 balsamic, adding a tbs of ground ginger, 2 tbs brown sugar, 2 tbs honey, some squirts of sri...

Your college staple has become mine ;) It's still okay using other types of oil eg olive, but sesame is the best. My boyfriend loves it too (but I've been more careful with my shrimps after he...