Peanut Noodle Salad with Maureen Clancy

Updated: 06/21/2014 9:25 AM
Created: 06/20/2014 12:38 PM WNYT.com
By: WNYT Staff

Peanut Noodle Salad with Shrimp


1 tsp. sesame oil

2 tsp. minced fresh ginger

21 tbsp. low-sodium soy sauce

4 tsp. rice vinegar

1/2 tsp. Asian chili sauce (or 1/2 tsp. red pepper flakes)

11/2 tsp. salt 

12 oz. medium shrimp, peeled and deveined1 red bell pepper, cored, seeded and julienned

1 cup snow peas or edamame

1 carrot, peeled and julienned

½ cup English cucumbers- thinly julienne cut

Sesame seeds garnish


1. Heat oil over medium- high heat in a saucepan.

2. Add ginger and garlic; cook, stirring, 2 minutes.

3. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth.

4. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 2 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain.

5. Toss pasta and vegetables with peanut sauce and carrot.

6. Cool & garnish w/ cucumbers & sesame seeds Nutritional analysis per serving: 491 calories, 15 g fat (2 g saturated fat), 57 g carbohydrates, 32 g protein


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