There are times when I pat myself on the back after putting together a meal for dinner. Making this Peanut Noodle Salad with Five Spice Shrimp was one of those times. (In fact, I just gave myself another pat for good measure.) Chances are, your family will also give you rave reviews if you make them this 
meal. That is, if you don’t have any shellfish/peanut allergens in the fam. In which case, unless you happen to want to visit the ER, I’d skip out on this one.
I started out with a recipe from Food Network Magazine. It looked great and all, but I kicked it up a notch to use ingredients I had on hand and to add some additional protein. Here’s my version. Feel free to pat yourself (or me) on the back after cooking it. Just be quick with it. You won’t want to miss out on getting your chopsticks into this meal!
Peanut Noodle Salad with Five Spice Shrimp
Ingredients:
8 oz rice vermicelli noodles
5 tablespoons lime juice
3 tablespoons soy sauce
3 tablespoons peanut butter
3 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 small red bell pepper
1/2 sliced English cucumber
1/2 cup sliced scallions
1/2 cup chopped cilantro
1/3 cup chopped roasted peanuts
Directions: Put noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cool water. Transfer to serving bowl
In medium bowl, whisk lime juice, soy sauce, peanut butter, brown sugar, and oils in bowl. Pour dressing over the noodles. Toss with bell pepper, cucumber, scallions, cilantro. Top with peanuts and shrimp.
Five-Spice
Roasted Shrimp
Ingredients:
1 lb. medium shrimp, peeled and deveined
2 tsp. Chinese five-spice powder (can be omitted, but I love it!!)
1 tablespoon oil
Salt and Pepper
Pre-heat broiler. On large rimmed baking sheet, toss shrimp with oil and spices. Place under broiler until no longer gray, and just pink, approximately 5 minutes. Arrange on top of Peanut Noodle Salad. Then, take a bow!
Enjoy!
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