Spicy Peanut Noodles with Shrimp (pes, gf)

I am so excited to share this recipe!! The photos I took are few, due to my hurry to get on with the process and eat already! This was nutritious, unbelievably tasty, and reheated really well. The sauce is a no-cook sauce that’s whipped up in a food processor and poured over hot noodles before serving. Simply put, this recipe is a stellar example of the so many dishes I like. Let’s do some math, shall we?

whole grain + lean protein + veggies + spicy, exotic sauce+ cilantro and/or scallions = yumyumlove&happiness.

Everything you need in a meal in one pot, great for leftovers. Can it be topped with Sriracha? Yes. And avocado? Yes. FANTASTIC. Leave the shrimp out for a vegetarian or side dish; leave the crushed red pepper out for a mild one. Here you go:

a familiar sight in the Cruse household


Sauce adapted from Food & Wine 


  • 1 lb uncooked shrimp, peeled and deveined (optional)
  • 1 box brown rice or whole wheat linguine
  • 1 onion, sliced into thin half-moons 
  • 2 cups shredded carrots
  • 1 tbsp canola oil
  • 3/4 cup natural peanut butter, chunky or smooth
  • 6 tbsp seasoned rice vinegar (available in the Asian foods section of most grocery stores)
  • 6 tbsp low-sodium soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 1/4 cup pasta cooking water, reserved
  • 2 tsp crushed red pepper
  • 2-3 inch piece of ginger, chopped
  • 1 garlic clove, chopped, or 1 tsp garlic paste
  • 1 tbsp sesame seeds
  • 1/2 bunch scallions, sliced
  • 1/2 bunch cilantro, chopped
  • Sriracha and sliced avocado, for serving (optional, but why not?)


Cook the noodles according to package directions, drain, and set aside, reserving 1/4 cup of the pasta cooking water. In the same pot (yessss!), heat the canola oil over medium-high. Add the onion and carrots, stirring to cook for 1 minute. Add the shrimp and stir frequently until it’s no longer pink. If you used previously frozen shrimp, the mixture may need to be drained.

Guess what? You’re almost done!! Toss all of the sauce ingredients into a blender: peanut butter, rice vinegar, soy sauce, sugar, sesame oil, water, crushed red pepper, garlic, and ginger pieces. Blend until smooth, about one minute.


Add the pasta back into the large pot with the veggies and shrimp and pour the sauce on top. Add the sesame seeds (you may toast if you like, I was lazy and trying to eat) and gentlytoss to combine and fully coat the noodles and toppings. Top with cilantro and scallions, serve with Sriracha, and enjoy!

This is how I feel when I eat noodle bowls:

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