Ingredients

• 8 ounces uncooked somen noodles
• 3 cups reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons sesame oil
• 1 teaspoon hot sauce
• 2 teaspoons peanut oil
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup dry roasted peanuts, coarsely chopped
• 1/4 cup chopped scallions
• Chopped cilantro leaves, for garnish, optional

Instructions

1. Cook noodles according to package directions.
2. Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
3. Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
4. Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
5. Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.