Description
A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can’t go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.
Ingredients
- ¼ cup peanut butter
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons white sugar
- 1 tablespoon sesame oil
- 10 ounces dried Japanese udon noodles
- 20 uncooked large shrimp – peeled, deveined, tails left intact
- 1 cup broccoli florets
- ¼ cup chopped roasted peanuts (Optional)
Instructions
- In a small bowl
- mix together the peanut butter
- soy sauce
- black vinegar
- sugar
- and sesame oil. Set aside.
- Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes
- until the shrimp are pink and opaque. Turn the stove off
- but do not remove pot from the heat. Stir in the broccoli
- cover
- and let sit for 2-3 minutes.
- Drain the noodles
- broccoli
- and shrimp. In a large serving bowl
- toss together the noodles
- broccoli
- shrimp
- and the peanut butter sauce. Garnish with chopped peanuts.
Prep Time: 2 mins
Cook Time: 10 mins
Total Time: 12 mins
Servings: 4