Recipe: Sesame Noodles with Shrimp and Peppers and Peanut Sauce

SESAME NOODLES WITH SHRIMP AND PEPPERS

1 lb. vermicelli or thin spaghetti or other long pasta shape
7 tbsp. oil, divided use
4 cloves garlic, minced
30 large shrimp, shelled and deveined
2 medium bell peppers (1 red and 1 yellow), cut into strips
Salt and freshly ground pepper, to taste
FOR THE PEANUT SAUCE:
6 tbsp. sesame oil
4 tbsp. soy sauce
1 tsp. salt
4 tbsp. rice wine vinegar or white wine vinegar
4 tbsp. smooth peanut butter
4 tsp. ginger, freshly grated
GARNISHES:
2 tbsp. sesame seeds
4 tbsp. green onions, whites and tops, chopped

Cook pasta according to package directions, drain.

In a large bowl, combine 3 tablespoons oil, garlic, shrimp, and bell peppers, toss to coat. Season with salt and pepper to taste. Grill or broil until vegetables are slightly charred and shrimp are no longer translucent, about 3-5 minutes.

In a small bowl, place the remaining 4 tablespoons oil, sesame oil, soy sauce, 1 teaspoon salt, vinegar, peanut butter, and ginger; whisk until combined; set aside.

In a small dry skillet, toast sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes; set aside.

Pour sauce over noodles and toss to coat. Add shrimp and peppers to pasta. Sprinkle with toasted sesame seeds and green onions. Serve warm or at room temperature.

Makes 6-8 servings
Source: National Pasta Association