Shiratake Noodles with Grilled Shrimp in a Peanut Sauce
Cuisine: Asian
Serves: 4
  • 2 tsp sesame seeds
  • ½ cup peanut butter
  • 2 TBS Sesame Oil
  • 3 TBS Soy Sauce
  • 1 tsp siracha
  • 1 TBS Rice Vinegar
  • small cucumber
  • 1 carrot
  • ¾ cup Edamame
  • Fresh Ginger
  • 2 Garlic Cloves
  • 2 - 3 Scallions
  • Fresh Cilantro
  • 1 package Shiratake Noodles
  • 20 large or medium shrimp
  • olive oil
  • coarse salt
  • freshly ground black pepper
  1. Rinse and trim the cucumber, then grate on a box grater. Put cucumbers on dish cloth and squeeze out extra liquid. Peel the carrot, trim the ends, and grate on a box grater. Peel the ginger and grate it finely. Peel the garlic and mince. Peel and trim the scallions, thinly slice the white and light green parts. Finely chop the cilantro.
  2. In a small bowl, whisk together the peanut butter, sesame oil, sugar, soy sauce, garlic, ginger, rice vinegar, siracha, and 2 TBS warm water. Season with black pepper. If the sauce is not creamy, add another TBS of warm water to reach the consistency of heavy cream.
  3. Pat dry shrimp with paper towels. Sprinkle with salt and pepper. Heat up a grill pan and brush with olive oil. Grill shrimp about 3 minutes per side and remove to a side plate.
  4. Bring a large pot of water to a boil and salt it. Drain the package of noodles in a colander and rinse under cool water for about a minute. Add the noodles and cook for 2-3 minutes. Drain the noodles really well!
  5. In a medium bowl, toss together the noodles, sauce, cucumbers, carrots, and edamame.
  6. Divide the noodle mixture between serving bowls. Top with grilled shrimp, sesame seeds, sliced scallions, and chopped cilantro.
Recipe by Thyme at