Spicy peanut noodles
Calling all lovers of bold and flavorful dishes: this is a dish that will leave you anything but indifferent! A smooth peanut butter-based sauce, enhanced with vinegar and a touch of chili, deliciously coats the udon noodles. Shrimp and mushrooms add richness, and camelina-infused oil provides a unique touch.
Ingredients
- 350 g (approximately 3/4 lb) of udon noodles
- 150 g (1/3 lb) of shimeji or enoki mushrooms
- 12 large raw, peeled prawns (size 21/25)
- 80 ml (1/3 cup) of peanut butter
- 45 ml (3 tbsp) of roasted camelina oil Signé Caméline
- 30 ml (2 tbsp) of soy sauce
- 30 ml (2 tbsp) of black vinegar or rice vinegar
- 30 ml (2 tbsp) of oil infused with crispy chili peppers (such as Lao Gan Ma)
- 2 green onions, cut on the bias
- Sesame seeds with a taste
Steps
- In a saucepan, cook the noodles according to the package instructions. Drain.
- Meanwhile, cook the mushrooms for 2 minutes in a small saucepan of boiling water. Using a slotted spoon, remove the mushrooms from the saucepan and set them aside in a bowl. Keep the water in the saucepan.
- In the same pot of boiling water, cook the shrimp for 4 minutes. Drain.
- In a bowl, whisk together the peanut butter, camelina oil, soy sauce, vinegar, and chili-infused oil.
- Transfer the sauce to a pan, then heat for 1 to 2 minutes over medium heat. Add the noodles to the pan and stir.
- Divide the noodles among the bowls, then add the mushrooms and shrimp. Garnish with green onions and sesame seeds.
