Photo by Danny Kim, food and prop styling by Ali Nardi
Recipe information
Yield
Serves 6
Ingredients
1 red chile (such as Fresno), finely chopped
1 garlic clove, finely chopped
6 tablespoons unseasoned rice vinegar
6 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon finely grated peeled ginger
1 teaspoon kosher salt, plus more to taste
2 cups snow peas, thinly sliced (about 8 ounces)
1 pound udon noodles
1 pound shrimp, peeled, deveined
1/3 cup coarsely chopped roasted salted peanuts
1/4 cup coarsely chopped fresh cilantro
Preparation
Step 1
Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
Step 2
Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
Step 3
Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.
Recipe notes
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