Skip takeout and make these quick and easy noodles with spicy garlic shrimp.
The store-bought slaw mix keeps the prep short while bulking up the noodle salad with plenty of veg.
Dress the noodles right before serving, as you would a leafy salad, for prime texture.
Photo:Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Try almond or cashew butter instead of peanut butter for equally delicious results.
If you prefer more texture, opt for a chunky nut butter.
This recipe was developed by Melissa Gray.
Add noodles and cook according to package directions.
Drain and rinse under cold water.
Whisk in 1/3 cup warm water until mixture is slightly thick but able to drizzle from a spoon.
Add more water, 1 teaspoon at a time, if needed to reach desired consistency.
Toss together coleslaw, noodles, and 1/2 cup scallions in a large bowl.
Heat neutral oil in a large nonstick skillet over medium.
Add remaining 1/2 cup scallions; cook over medium, stirring, for 1 minute.
Add shrimp; cook, stirring often, until pink in spots, 1 to 2 minutes.
Add remaining 1/2 tablespoon lime juice, 1 1/2 tablespoons chili-garlic sauce, and 1 1/2 teaspoons sugar.
Cook, stirring, until shrimp are cooked through, about 1 minute.
Reserve 1/4 cup peanut dressing; toss remaining dressing with noodle salad.
Add shrimp and drizzle with reserved 1/4 cup peanut dressing.
Top with more scallions.
Stir together and refrigerate the peanut dressing up to a day ahead.
2,000 calories a day is used for general nutrition advice.
