Sesame Noodles With Shrimp Snap Peas Recipes

SESAME NOODLES WITH SHRIMP & SNAP PEAS

Steps:

• Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS

Steps:

• Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
• Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
• Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.

SNAP PEA-SESAME NOODLES

Steps:

• Mix dressing, soy sauce and honey. Dissolve cornstarch in water. Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in wok or large skillet on medium-high heat. Add onions; stir-fry 2 min. Add ginger and garlic; stir-fry 1 min. Stir in broth, peas and carrots; bring to boil. Cover; cook 2 min. Stir in dressing mixture, then cornstarch mixture; cook and stir 1 min. or until thickened.
• Drain pasta; place on platter. Top with vegetable mixture and sesame seed.

THAI NOODLE SALAD WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• In the bowl of a food processor, combine the peanut butter, ginger, garlic, pepper flakes, fish sauce and sugar and pulse until finely chopped.
• Do not overprocess.
• Add the lime juice and pulse to blend.
• Add the basil, cilantro and mint leaves and pulse until evenly chopped.
• Scrape down the sides of the processor.
• Pour the sesame oil through the feed tube, pulsing until the pesto is emulsified.
• Scrape the pesto into a bowl and set aside.
• Blanch the sugar snap peas in salted boiling water, drain, shock under cold water, then blot dry.
• Cook the noodles according to the package directions, then drain and cool.
• Combine the noodles, shrimp, sugar snap peas and scallions in a large bowl.
• Pour the pesto over the mixture, turning to coat evenly.
• Sprinkle the toasted peanuts over the top and serve.