Spicy Shrimp Peanut Noodles

Ingredients

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

• 2 Tablespoons Canola Oil
• 1 pound Shrimp, Peeled And Deveined
• 4 Tablespoons Soy Sauce
• 6 whole Green Onions, Chopped
• 6 cloves Garlic, Minced
• 1 cup Chicken Stock
• ½ cups Creamy Peanut Butter
• 2 teaspoons Toasted Sesame Oil
• ½ whole Lime, Juiced
• 1 teaspoon Red Pepper Flakes
• ¾ pounds Angel Hair Pasta
• ¼ cups Cilantro, Roughly Chopped
• ¼ cups Roasted Peanuts, Chopped

Directions

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

1. Bring a large pot of water to a boil, add the angel hair pasta, and cook until tender, about 6 minutes. Drain, reserving a splash of the cooking water.

2. In a bowl, whisk the chicken stock, peanut butter, soy sauce, lime juice, toasted sesame oil, and red pepper flakes until smooth. Loosen with a splash of the cooking water if too thick.

3. Heat the canola oil in a large skillet over medium-high heat. Add the garlic and half of the chopped green onions and cook, stirring, for 1 minute.

4. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink and opaque, reaching 145°F (63°C) in the thickest part.

5. Pour in the peanut sauce and bring to a simmer. Add the drained noodles and toss for 2 minutes until coated and heated through.

6. Remove from the heat and top with the cilantro, chopped roasted peanuts, and the remaining green onions. Serve immediately.