Stir-Fried Shrimp with Spinach & Peanut Noodles

Stir-Fried Shrimp with Spinach & Peanut Noodles
Photo by Scott Phillips


  • ¼ cup smooth peanut butter
  • Kosher salt
  • Green part of 1 scallion, thinly sliced (about 1 Tbs.)
  • ¼ tsp. chile paste or hot sauce
  • 9 oz. fresh Chinese egg noodles (or 8 oz. dried spaghetti)
  • 1 clove garlic, thinly sliced
  • 1 Tbs. rice vinegar
  • + 5 more ingredients
    • 1 Tbs. vegetable oil
    • 10 oz. fresh spinach, thick stems removed, large leaves torn in half, washed and dried
    • 1-inch chunk fresh ginger (about ½ oz.), peeled and thinly sliced
    • 2 Tbs. soy sauce
    • 1 lb. large shrimp (21 to 25 per lb.), peeled and deveined

Bring a large pot of salted water to a boil. Meanwhile, in a mini chopper or a small food processor, combine the peanut butter, ginger, soy sauce, rice vinegar, chile paste, and 1 tsp. of the oil. Process, scraping the sides as needed, until mostly smooth. Heat the remaining 2 tsp. oil in a large...

View full recipe at Fine Cooking


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