Recipe from Cooking Light Complete Cookbook

Spicy Peanut Noodles with Shrimp

If you don't like spicy food, start with only 1 teaspoon chile paste. If the sauce is too think, thin it with a little water-- it should be the consistency of unwhipped cream.

Prep: 15 mins         Cook: 21 mins

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
• 1-2 teaspoons chile paste with garlic
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

Shrimp:

• 1 pound medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• Cooking spray

Remaining ingredients:

• 8 ounces uncooked think udon noodles or linguine
• 1 red bell pepper, cut into jilienne 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)

1. To prepare sauce, combine first 7 ingredients; stir with a whisk.

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

3. To prepare the pasta, cook udon noodles according to the package directions, omitting salt and fat.

4. Combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with peanuts and cilantro. Serve with lime wedges, if desired. Yield: 4 servings (serving size: 1 1/2 cups).

Calories: 424