Ingredients
4
4 servings
- •0.25 cup peanut butter
- •2 tablespoons light soy sauce
- •2 tablespoons Chinese black vinegar
- •2 tablespoons white sugar
- •1 tablespoon sesame oil
- •10 ounces dried Japanese udon noodles
- •20 uncooked large shrimp - peeled, deveined, tails left intact
- •1 cup broccoli florets
- •0.25 cup chopped roasted peanuts
Instructions
- Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
- Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
- Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.
Nutritional Facts
Per 4 servings
- Calories: 557
- Carbohydrate: 64g
- Fat: 19g
- Fiber: 6g
- Protein: 35g
- Sugar: 11g
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