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  • The Low Fat Chick 3:27 am on September 14, 2010 Permalink | Reply
    Tags: , , peanut, , ,   

    Peanut Teriyaki Shrimp Noodles 

    While I did not have to cook, because I have ample leftovers in my fridge, I just wanted to so I could release the stress from work. I work with great people but every once in awhile the demand of overseas deadlines can get to me. It’s budget season and all you accounting and finance folks totally can sympathize with my many hours of seasonal work. With this recipe, I decided to combine a few ideas I had and the following is a great recipe which is now a favorite in my book and gets a gold star. Awesome dish because it savors peanut and teriyaki flavors with fresh shrimp. I topped udon noodles, a Japanese wheat noodle, with the peanut teriyaki sauce and it was so on point. If you do not have udon noodles you can easily use wheat spaghetti.  I am just madly in love with udon noodles because I do not feel as full when eating them, as I do with traditional pasta. Such a major plus!


    1/4 cup light soy sauce
    2 tablespoons dry sherry
    2 tablespoons shallots, finely chopped
    2 tablespoons garlic, finely chopped, divided
    1 1/2 tablespoons light brown sugar
    1 1/4 teaspoons ginger, finely chopped
    1 tablespoon hot water
    3 tablespoons natural, creamy peanut butter
    1/2 teaspoon chili garlic sauce
    8 ounces udon noodles or wheat spaghetti
    2 teaspoons sesame oil
    1 pound peeled and deveined large shrimp
    2 cups snow peas
    2 teaspoons sesame seeds


    • To make the sauce, in a small saucepan, combine light soy sauce, dry sherry, shallots, 1 tablespoon garlic, brown sugar, and ginger.
    • Bring to boil for three minutes, stirring occasionally.  While still in saucepan, set aside for 30 minutes at room temperature.
    • Cook udon noodles according to package.  Drain and set aside.
    • Add to saucepan with cooled sauce, hot water, peanut butter, and chili garlic sauce. Mix together over medium-high heat till peanut butter is fully blended.
    • Heat the sesame oil in a large nonstick skillet over medium-high heat. Add remaining garlic, and sauté 1 minute. Add 1 teaspoon sesame seeds and shrimp. Sauté for 2 minutes or until shrimp are almost done. Add peanut teriyaki sauce, and cook for 2 minutes. Add snow peas. Cook for 2 minutes or until snow peas are slightly softened, stirring well.  Remove from heat.
    • Stir in udon noodles and serve. Sprinkle with remaining sesame seeds for garnish.

    Servings: 4 servings.
    Calories: About 450.

  • The Low Fat Chick 12:38 am on July 9, 2010 Permalink | Reply
    Tags: peanut, ,   

    Peanut Chili Noodles 

    This week was my pasta week because for some reason I just could not get enough. Carbohydrates tend to get a bad reputation, but if it is not processed carbs then it is a healthy option, in moderation, to eat.  The key is to stick to whole wheat pasta and pass on the white pastas, which have been bleached, among other things.  Eat reasonable portions, such as 2 oz dry or 8 oz cooked pasta. Balance your pasta with vegetables and you have a satisfying meal. This dish is so satisfying that I scraped the plate once I had gobbled it up. The flavors of peanut butter and spicy chili combined make a fabulous dish of restaurant quality.


    1/3 cup smooth natural peanut butter*
    2 tablespoons reduced-sodium soy sauce
    2 teaspoons minced fresh garlic
    1 1/2 teaspoons chile-garlic sauce
    1 teaspoon minced fresh ginger
    3 tablespoons brown sugar
    2 teaspoons chili pepper flakes
    8 ounces dry wheat angel hair pasta
    1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


    • Put a large pot of water on to boil.
    • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, ginger, brown sugar, and chili pepper flakes in a small sauce pan.
    • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the hot cooking liquid. Whisk the reserved cooking liquid into the peanut sauce.
    • Cook the peanut sauce on medium high till it boils, then reduce to low and simmer for 3 minutes, stirring occasionally.
    • Place drained pasta and vegetables in a large bowl. Add the sauce and toss well to coat.

    *Do not use peanut butter made with partially hydrogenated oil, whole hydrogenated oil, or palm oil.  These items are very bad for you. If you see these ingredients move on to the next brand (or as Jay-Z says ‘On to the Next One!’)

    Servings:  4 servings.
    Calories: About 300 per serving.

    Original recipe cited from Eatingwell.com.

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