Lunch

This shrimp dish with peanut sauce was a staple for me in college. It is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted to your taste, but with these ingredients, you can't go wrong. I also use pre-washed, pre-cut broccoli florets to cut down on prep time.

Ingredients
  • ¼ cup peanut butter
  • 2 tablespoons light soy sauce
  • 2 tablespoons Chinese black vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 10 ounces dried Japanese udon noodles
  • 20 uncooked large shrimp - peeled, deveined, tails left intact
  • 1 cup broccoli florets
  • ¼ cup chopped roasted peanuts
Step By Step Method
  1. Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
  2. Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
  3. Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.