Shrimp and Peanut Butter Noodles

Ingredients

Contains: wheat, peanut, soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 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
• 1/4 cup chopped roasted peanuts (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the peanut butter, light soy sauce, Chinese black vinegar, white sugar and sesame oil in a large bowl, adding a splash of hot water to loosen into a smooth sauce.

2. Bring a large pot of water to a boil. Add the udon noodles and cook for 4 minutes, stirring so they do not stick.

3. Add the broccoli florets to the pot and cook for 1 minute.

4. Add the shrimp to the pot and cook for 2 to 3 minutes, until they turn pink and opaque, reaching 145°F (63°C) in the thickest part.

5. Drain the noodles, broccoli and shrimp well, reserving a splash of the cooking water if needed.

6. Add the hot noodles, broccoli and shrimp to the sauce bowl and toss until evenly coated, loosening with a little reserved water if too thick.

7. Divide among four bowls and sprinkle with the chopped roasted peanuts, if using.