Shrimp Stir-Fry Noodles with Peanut Sauce
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, cut into thin wedges
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
Directions
- 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 water; drain.
- For peanut sauce, whisk together peanut butter, soy sauce, maple syrup, lemon juice, Sriracha, ginger, and 2 tablespoons pasta-cooking water.
- 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.
- 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.
