Easy Family Recipes: Peanut Butter Noodle Nests With Orange Shrimp

Peanut Butter Noodle NestsThis yummy noodle recipe is the perfect quick and easy dinner for a weeknight. The creamy peanut butter sauce has an international flair and comes together fast, plus the ramen noodles cook in a jiffy too. If your family doesn't enjoy shrimp, substitute thinly sliced chicken or eliminate the meat entirely. You can also add a few peas to up the veggie quotient if you like a little more color and a touch of sweetness.

Peanut Butter Noodle Nests with Orange Shrimp

  • 1 tablespoon Sriracha sauce
  • 1/4 cup orange marmalade
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 8 ounces shrimp, peeled, de-veined
  • 1/4 cup onion, diced
  • 1/4 cup red pepper, diced
  • 2 tablespoons vegetable oil
  • 2 cloves minced garlic
  • 1/4 cup coconut milk, plus extra
  • 1/4 cup creamy peanut butter
  • 1/4 cup teriyaki sauce
  • 1/4 teaspoon hot pepper flakes (optional)
  • 2 tablespoons brown sugar
  • 2 (12-ounce) packages ramen noodles, cooked according to package directions without flavor packs
  • 1 to 2 cups coleslaw mix
  • Peanuts and scallions, for garnish

In medium bowl, combine Sriracha, marmalade, soy sauce, vinegar and grated ginger. Stir to combine and add shrimp. Refrigerate 20 minutes.

In large skillet over medium heat, saute onion and pepper in vegetable oil until tender. Add garlic and cook an additional minute. Reduce heat and add coconut milk, peanut butter, teriyaki sauce, hot pepper flakes and brown sugar. Simmer sauce 2 to 3 minutes, adding additional coconut milk as needed. Pour off 1/4 cup of sauce and add ramen noodles to remaining sauce.

In large skillet over medium heat, cook shrimp 2 to 3 minutes on each side until tender. Move shrimp to outer edge of pan and cook coleslaw mix in center just until it starts to wilt. Add wilted slaw mix to ramen sauce mixture.

Divide ramen among four plates and top with 4 or 5 shrimp. Garnish with reserved sauce, peanuts and scallions, if desired.

 

Recipe courtesy of Southern Peanut Growers & Darlene Buerger

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