Ginger Soy Peanut Noodles
Prep time
Cook time
Total time
Serves: 2-4 servings
  • ½ cup creamy peanut butter
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons Sriracha
  • Juice of 1 lime
  • 1 teaspoon toasted sesame oil
  • 1" fresh ginger, peeled and finely grated
  • 1 garlic clove, minced
  • 1 lb shrimp, peeled and deveined
  • ½ lb whole wheat spaghetti
  • 2 cups snow peas, trimmed
  • 2 large carrots, peeled and diced into ¼" cubes
  • 1 large red bell pepper, seeded, deveined and sliced into thin strips
  1. Place the first seven ingredients in a blender or food processor and blend until smooth, scraping down the sides of the bowl as needed. Set dressing aside.
  2. Lightly brush shrimp with olive oil and season with salt and pepper. Preheat a grill (or indoor grill pan) over high heat and grill shrimp for 2 to 4 minutes, turning once. Place cooked shrimp on a plate and loosely cover with a paper towel or a piece of foil to keep warm. Set aside.
  3. While the shrimp is cooking bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Add snow peas, carrots and bell pepper to the pot during the last 1-2 minutes of cooking. Drain pasta and vegetables and place in a large bowl. Immediately toss with the peanut dressing while the pasta is still hot. Top with grilled shrimp and serve immediately.
Recipe by The Krave at