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PEANUT NOODLES WITH GRILLED SHRIMP AND VEGGIES

This is dish is inspired by a meal we had while on safari in Greater Kruger National Park. It is a fully satisfying, yet a relatively light meal. My husband is in the clean plate club every single time I make this dinner.

INGREDIENTS:

Peanut Noodles

  • Angel Hair Pasta

  • 2 tsp grated ginger

  • 2 garlic cloves minced

  • 1 TBS sambal chili garlic sauce or sriracha

  • 2 TBS hoisin sauce

  • 2 TBS rice vinegar

  • 2 TBS sesame oil

  • 1 tsp fish sauce

  • 1/4 cup creamy peanut butter

Grilled Shrimp

  • 1 pound large peeled, deveined shrimp (I often use skinless boneless chicken thighs instead. Just as delicious)

  • 2 TBS soy sauce

  • 1 tsp brown sugar

  • 1 tsp sesame oil

  • 1 TBS fresh lime juice

  • 1/2 tsp curry powder

  • 1 garlic clove minced

Veggies

  • Cherry tomatoes, halved and salted

  • baby corn

  • Thinly sliced zucchini

  • Red pepper, sliced

  • Carrot spears

  • Caramelized onions (sauté onions in melted butter, with a splash of worcestershire sauce and a splash of soy sauce. Deglaze the pan with chicken stock. Simmer on low heat until onions are soft and brown.)

INSTRUCTIONS:

  1. Marinate shrimp or chicken thighs for 20 minutes to an hour. Combine soy sauce, brown sugar, sesame oil, lime juice, curry powder and minced garlic. Add shrimp or chicken and cover.

  2. While the shrimp is marinating combine grated ginger, minced garlic, sambal, hoisin sauce, rice vinegar, sesame oil, fish sauce, and peanut butter. Blend together until smooth.

  3. Pour peanut sauce over pasta and toss until pasta is covered.

  4. Skewer the marinated shrimp and grill until cooked.

  5. Assemble bowl with peanut noodles, grilled shrimp, and veggies of your choice.