Now that summer’s here and our weekends are spent hanging by the pool with family and friends, I’ve been really into big family-style bowls of seasonal farm-fresh ingredients that are a meal in themselves: salads and pastas that are just as good sitting out at room temp for late arrivals as they are served straight out of the oven. This past weekend, I was craving Cal-Asian flavors — peanut noodles brightened up with crunchy edamame and handfuls of fresh herbs. I made a big bowl tossed with grilled shrimp for shellfish lovers (me), and another bowl tossed with grilled chicken for the rest. This is one of those “clean out your fridge” recipes, where I could have easily thrown in any number of other veggies I had on hand — shaved radishes, julienned cucumbers and even chopped mango would have all been amazing additions — but I managed to restrain myself…sometimes simple is better! Keep reading for the recipe, and if you try it, I’d love to hear of any additions you tried in the comments!
Spicy Peanut Noodles with Edamame & Shrimp
- 1/2 cup creamy peanut butter
- 1/2 cup coconut water
- 1 tablespoon Sriracha
- 1 tablespoon Asian fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated peeled fresh ginger
- 1 garlic clove
- 3/4 lb jumbo shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- kosher salt and freshly-ground black pepper
- 2 tablespoons black or white sesame seeds
- 3 – 4 cups cooked and cooled whole wheat spaghetti (or any other long slender noodle – soba noodles would be great)
- 1/2 fennel bulb, trimmed and thinly sliced (or shaved on a mandolin)
- 2 carrots, trimmed, peeled and julienned (I use the shredder attachment of the food processor)
- 1/2 red bell pepper, seeds and stem removed, thinly sliced
- 4 scallions
- 1 cup cooked edamame
- handful of fresh mint leaves, stems removed
- handful of fresh cilantro leaves, stems removed
- Make the spicy peanut sauce. In a blender, combine peanut butter, coconut water, Sriracha, fish sauce, lime juice, ginger and garlic. Purée until smooth, then set aside. (can be made a day or two in advance.)
- Toss shrimp with olive oil, a pinch of kosher salt and a few grinds of pepper. Heat a grill pan over medium-high, then grill shrimp for about 2 minutes on each side until opaque. Remove to a plate and let cool.
- In a small dry skillet, toast sesame seeds over medium heat until fragrant. Remove to a plate and let cool.
- In a large bowl, combine noodles with fennel, carrots and bell pepper. Toss to combine. Thinly slice green onions, then add to the bowl with the edamame and fresh herbs. Pour enough peanut sauce over top to lightly coat noodles (use a light hand here – remember, you can always add more!) then toss to combine. Top with grilled shrimp and sesame seeds, and serve with chopsticks for all.
*peanut sauce recipe adapted from this food & wine version