Tested till perfect Chinese Garlic and Peanut Noodles with Shrimp

Chinese Garlic and Peanut Noodles with Shrimp

Fresh but filling this Asian salad from "Cool Noodles" in the May 2004 issue of Canadian Living is perfect for picnic or patio. You can top the noodles of this wholesome lunch or supper with other kinds of seafood or even chicken. Natural peanut butter is available in supermarkets and bulk food stores.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


    4 cups (1 L) bean_sprouts (about 8 oz/250 g)
    12 oz (375 g) Chinese wheat noodles
    1 tbsp (15 mL) sesame_oil
    2 cups (500 mL) julienned English_cucumber
    12 oz (375 mL) cooked shrimp
    1/4 cup (50 mL) fresh coriander leaves
    Peanut Sauce:
    2 tbsp (25 mL) sesame_oil
    1/2 tsp (2 mL) hot_pepper flakes
    1/2 cup (125 mL) natural peanut_butter
    2 tbsp (25 mL) rice or cider_vinegar
    1 tbsp (15 mL) each soy_sauce and fish_sauce
    1/2 tsp (2 mL) five-spice powder
    1/4 tsp (1 mL) salt
    4 cloves garlic, minced
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Peanut Sauce: In small saucepan, heat sesame oil with hot pepper flakes over medium-low heat just until pepper begins to darken; pour into bowl. Add peanut butter, rice vinegar, soy sauce, fish sauce, five-spice powder, salt, minced garlic and 1/3 cup (75 mL) water; mix well and set aside. (Make-ahead: Cover and refrigerate for up to 3 days; bring to room temperature.)

Pinch off root ends of bean sprouts; place sprouts in colander. Immerse colander in large pot of boiling salted water for 5 seconds. Remove colander and immediately chill under cold water; drain sprouts and set aside.

Add noodles to boiling salted water in pot; cook until tender but firm, about 5 minutes. Drain and chill under cold water; drain well. In shallow serving bowl, mix noodles with sesame oil. Attractively top with bean sprouts, cucumber, shrimp and coriander. (Make-ahead: Cover and refrigerate for up to 2 hours.) Pour peanut sauce over top; toss to serve.

Nutritional Information Per serving: about

cal 818 pro 40g total fat 44g sat. fat 11g
carb 71g fibre 8g chol 166mg sodium 1,184mg

% RDI:

calcium 10 iron 41 vit A 8 vit C 25
folate 51
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