Thai Peanut Shrimp, Asparagus and Noodles
I made up this recipe after experimenting with several different recipes from many different sources. I like to serve this with recipe #101790 (Oriental Cucumber Salad) and either potstickers or hot and sour soup. You can also make it with other meats like chicken or pork, or rice instead of noodles. This is one of my DH's favorite meals.
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INGREDIENTS
NutritionShrimp
- 2
- 1⁄4cup salt
- 1⁄4cup sugar
- 1
Peanut Sauce
- 1⁄2
- 1⁄2cup hoisin sauce
- 1⁄2cup water
- 3 -4tablespoons brown sugar
- 2tablespoons sesame oil
- 2tablespoons soy sauce
- 2tablespoons lime juice
- 2tablespoons red wine vinegar
- 1teaspoon garlic salt (optional)
- 1
- 1
- 1teaspoon chili-garlic sauce
- 1⁄2teaspoon hot sauce (I like Cholula)
- 2
Veggies
- 1tablespoon canola oil
- 1
- 1red pepper, diced
- 2
- 2
- 3cups noodles, cooked and drained
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DIRECTIONS
- Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
- While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
- Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
- Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.
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