Ingredients:
1/4 cup(s) creamy peanut butter
2 teaspoon(s) peeled grated fresh ginger
2 tablespoon(s) low-sodium soy sauce
1 tablespoon(s) distilled white vinegar
1 teaspoon(s) Asian sesame oil
1/2 teaspoon(s) cayenne pepper sauce
Salt
1 package(s) (8 ounces) soba noodles, (100% buckwheat)
1/2 bag(s) (10 ounces) shredded or matchstick carrots, (about 1 1/2 cups)
1 pound(s) large shrimp, shelled and deveined, with tail part of shell left on if you like
4 ounce(s) snow peas, strings removed
1/2 cup(s) (packed) fresh cilantro leaves, chopped, plus additional sprigs for garnish
Procedure:
- In small bowl, place peanut butter, ginger, soy sauce, vinegar, sesame oil, and cayenne pepper sauce; set aside.
- Heat covered 5- to 6-quart saucepot of water and 1 teaspoon salt to boiling over high heat. Add noodles and cook 4 minutes. Add carrots and cook 1 minute. Add shrimp and snow peas and cook 2 minutes more. Reserve 1/2 cup pasta cooking water. Drain noodles, shrimp, and vegetables into large colander. Transfer noodle mixture to large bowl.
- With whisk, beat reserved cooking water into peanut-butter mixture until well blended. Add peanut sauce and chopped cilantro leaves to noodle mixture in bowl and toss until evenly coated.
- To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.
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