Mindful Sodexo 
Chili crisp noodles with sauteed asparagus and garlic shrimp topped with fresh cilantro, scallions and crushed peanuts
Nutrition Facts:
Calories: 310, Carbs: 36g, Protein: 17g, Fat: 10g, Sat. Fat: 1.5g, Cholesterol: 85mg, Sodium: 790mg, Fiber: 3g
Prep Time: 15 to 20 minutes Cook time: 15 to 20 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Easy
Shrimp and Peanut Chili Crisp Noodle Bowl
Ingredients
Prepare
Shrimp and Peanut Chili Crisp Noodle Bowl
- 12 ounces large (21/25 per pound) shrimp, tails removed
- 1 pound cooked ramen noodles
- 1/2 cup spicy peanut sauce
- 1 cup blanched asparagus cut into 1-inch pieces
- 1 cup thinly sliced red bell peppers
- 4 teaspoons chopped cilantro
- 4 teaspoons thinly sliced green onions
- 4 teaspoons chopped unsalted dry roasted peanuts
- 1. Spray a large wok or skillet with nonstick pan spray and heat over medium heat. Place the shrimp in the pan and cook for about 30 seconds or until they start to curl. Add the asparagus and bell peppers and cook for another 30 seconds.
- 2. Add the ramen noodles; if they are too sticky, add up to 2 tablespoons of water to loosen them. Stir-fry the noodles for 1 to 2 minutes until they are hot. Add the spicy peanut sauce and cook for 1 to 2 minutes until the sauce is hot.
- 3. Divide the noodle mixture between four bowls. Top each bowl with 1 teaspoon of cilantro, 1 teaspoon of sliced green onions, and 1 teaspoon of chopped unsalted dry roasted peanuts.
Spicy Peanut Sauce (makes 1 cup)
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons unseasoned rice wine vinegar
- 2 teaspoons sesame oil
- 3 tablespoons wate
- 3 tablespoons canola oil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped finely chopped garlic
- 1 star anise pod
- 1/2 teaspoon Chinese five-spice blend
- 1/2 teaspoon white sesame seeds
- 1. Whisk the peanut butter, low-sodium soy sauce, rice vinegar, sesame oil, and water until smooth.
- 2. Heat the canola oil and crushed red pepper over medium heat for 1 to 2 minutes until the oil is hot. Add the ginger and garlic and cook for approximately 1 minute until aromatic and garlic is sizzling. Add the star anise, five-spice blend, and sesame seeds, and cook for 15 to 30 seconds until fragrant.
- 3. Remove the spiced oil from the heat and combine with the peanut butter mixture until well incorporated. Cool quickly, and keep unused sauce in the refrigerator for up to a week.
Chef Tips:
- Spicy peanut sauce is a delicious dip for fresh vegetables or a sandwich spread.
