Spicy Chinese Noodles and Shrimp
Recipe: #10792
October 24, 2013
Categories: Shrimp, Linguine African, Chinese, Sunday Dinner, Wok/Stir-Fry, Spicy, more
"Adapted from My Recipes.com. The cabbage, bell pepper, cilanto and onions are sliced thin so you don’t need to cook them for very long, they need to be a little crunchy."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (702.4 g)
- Calories 1119.6
- Total Fat - 27 g
- Saturated Fat - 4.6 g
- Cholesterol - 0 mg
- Sodium - 1455.9 mg
- Total Carbohydrate - 204.1 g
- Dietary Fiber - 18.9 g
- Sugars - 17 g
- Protein - 22.5 g
- Calcium - 178.9 mg
- Iron - 5.4 mg
- Vitamin C - 175.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cook the linguine according to package directions until al dente and during the last 3 minutes while the pasta is cooking, add the shrimp into the pasta water (with the pasta). Drain, rinse and set aside.
Step 2
In a large bowl, whisk together all the ingredients from the peanut butter to the red pepper flakes.
Step 3
Using a wok or large non-stick pan, pour in the peanut butter/soy sauce mixture and heat on medium low. Add the pasta and shrimp and turn to coat. Add the cabbage, bell peppers, cilantro, and onions and toss to combine. Cook for only 2-3 minutes (not to long you want them to have a little crunch).
Step 4
Garnish with chopped peanuts and green onions.
Step 5
Serve with Sriracha sauce if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to choose fresh shrimp that has been peeled and deveined for the best flavor.
- When selecting the red bell pepper, choose one that is firm and bright in color for the best flavor.
- Substitute the peanut butter with almond butter - Almond butter is a great alternative to peanut butter as it contains less saturated fat and more protein. This substitution will make the dish healthier and provide a slightly different flavor.
- Substitute the red pepper flakes with chili powder - Chili powder is a great way to add a milder heat to the dish, as it is milder than red pepper flakes. This substitution will make the dish more accessible to those who do not like spicy food.
Vegetarian Variation Replace the shrimp with 2 cups of diced tofu and increase the peanut butter to 1/2 cup. Omit the red pepper flakes and add 1 tablespoon of chili powder instead.
Coconut Rice - A delicious accompaniment to this spicy noodle dish, coconut rice is a great way to balance out the heat with a sweet and creamy side dish. The subtle sweetness and nutty flavor of coconut rice pairs perfectly with the savory flavors of the noodles and shrimp.
Grilled Asparagus: Grilled asparagus is a great way to add some freshness and crunch to the meal. It is a light and healthy side dish that pairs perfectly with the shrimp and noodles. The smoky flavor of the grilled asparagus complements the savory flavors of the noodles and shrimp, and the added crunch adds a nice texture contrast.
FAQ
Q: What type of noodles should I use?
A: For this recipe, you should use dry linguine pasta.
Q: How long should I cook the pasta?
A: Cook the linguine pasta for about 10-12 minutes, or until it is al dente.
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Fun facts:
The Sriracha sauce used in this recipe was created by the famous Vietnamese-American entrepreneur David Tran in 1980. It has become a popular condiment for many dishes around the world.
The combination of peanut butter and soy sauce is a classic Chinese combination. It was first documented in the 18th century and has been used in various recipes ever since.