Piff-Paf-Poof Peanut Noodles With Shrimp - cooking recipe

Ingredients

1 lb shrimp, peeled and deveined
1 lb egg noodles, cooked according to package directions
Stir fried Vegetables
1 tablespoon sesame oil, fiery
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 cup snow peas, julienned
1 cup purple cabbage, thinly sliced
1/2 cup carrot, julienned
1/2 cup parsnip, julienned (Can use all carrot or all parsnips in place of the mix)
1 cup red bell pepper, julienned
Peanut Sauce
3 garlic cloves, minced
1/4 cup hot water
2 tablespoons basil, chopped (cilantro or mint)
3/4 cup peanut butter
1/3 cup rice wine vinegar
1 tablespoon honey or 1 tablespoon sugar
2 tablespoons low sodium soy sauce
2 -3 teaspoons gingerroot, minced
1/2 - 1 teaspoon red pepper flakes
2 tablespoons sriracha sauce (optional)
Garnish
3 scallions
peanuts, sliced and toasted (optional)
basil, Cilantro (optional) or mint (optional)

Preparation

Mix sauce ingredients together in a blender to combine. Set aside. In a large frying pan heat the oils and stir fry the pea pods, carrots and cabbage just until crisp. Season vegetables with additional soy sauce if desired. Add shrimp and cook until just pink. Mix in the peanut sauce mixture. Add the hot cooked noodles tossing to coat. Adding pasta water to thin if needed.
Plate and top with scallion and optional ingredients.
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