Spicy Peanut Noodles with Shrimp

Another Cooking Light favorite. This is a hit at parties and potlucks because it has so many fresh ingredients and so many flavors.

Ingredients
Peanut sauce:
1/3 cup creamy peanut butter
1/4 to 1/3 cup water
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 to 2 teaspoons chile paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided

Shrimp:
1 pound medium shrimp, peeled and deveined
Cooking spray

Pasta:
4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
3 tablespoons chopped roasted peanuts
2 tablespoons cilantro leaves
4 lime wedges (optional)

Preparation
To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.

To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.

To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.
Yield

4 servings (serving size: 1 1/2 cups pasta)
Nutritional Information

Allison Fishman , Cooking Light, AUGUST 2003