Shrimp and Tofu Peanut Butter Noodles
You know when you come across a sauce that you could stick a straw in and drink? Well, this is it. Sweet and salty, this Peanut and Hoisin Sauce coats udon noodles, shrimp, tofu and veggies, making this a winning dish.
Bite Me Bit
“You are a saucy little thing, aren’t you?”
-Simon Cowell, 'American Idol'
1/2 cup smooth peanut butter
1/2 cup hoisin sauce
1/4 cup fresh lime juice
2 tbsp soy sauce
2 tbsp packed brown sugar
1 (14oz/400g) package fresh udon noodles
2 cups cold cooked shrimp, chopped
1 cup diced extra firm tofu
3/4 cup thinly sliced red bell pepper
3/4 cup snow peas, trimmed and cut on the diagonal
1/4 cup chopped honey roasted peanuts
1/4 cup chopped fresh Italian flat-leaf parsley
2 tbsp sesame seeds, toasted
1) For the sauce, in a small saucepan, whisk peanut butter, hoisin, lime juice, soy sauce and brown sugar. Bring to a boil over medium heat, stirring often. Remove from heat and set aside to cool.
2) Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 3 minutes and gently loosen noodles. Drain well.
3) In a large bowl, toss noodles with peanut sauce, shrimp, tofu, red peppers and snow peas. Garnish with peanuts, parsley and sesame seeds. Serve at room temperature or chilled.