Udon Noodles with Shrimp, Snow Peas, and Peanuts

asian kid-friendly quick & easy dinner lunch peanut shrimp pea spring summer noodle cilantro soy sauce pescatarian dairy free tree nut free no sugar added small plates

Julia Turshen

Serves 6

Source

Ingredients

1 red chile (such as Fresno), finely chopped

1 garlic clove, finely chopped

6 tablespoons unseasoned rice vinegar

6 tablespoons soy sauce

3 tablespoons vegetable oil

2 tablespoons peanut butter

2 teaspoons sesame oil

1 tablespoon finely grated peeled ginger

1 teaspoon kosher salt, plus more to taste

2 cups snow peas, thinly sliced (about 8 ounces)

1 pound udon noodles

1 pound shrimp, peeled, deveined

1/3 cup coarsely chopped roasted salted peanuts

1/4 cup coarsely chopped fresh cilantro

Method

Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.

Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.

Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.