Tai Peanut Noodles

• 1/2 tsp canola or other cooking oil
• 1/4 medium onion, chopped
• 1/2 C mixed chopped peppers
• 1 clove garlic, chopped
• 1/2 C chopped raw asparagus
• 4 oz shrimp, defrosted
• 1 1/2 tsps soy sauce
• hot sauce to taste (we like sriracha)
• Salt and pepper to taste
• 3 oz cooked whole wheat fettuccine
• 1 tbsp peanut butter
• 1/2 tbsp soy sauce
• 1 tbsp water
• splash of vinegar or orange juice
• 1/4 tsp black pepper
• hot sauce to taste
• 1 tbsp chopped peanuts (optional)

1.

Add the oil to a large saute pan or wok and place over high heat. When the oil is smoking, add the onions, peppers, garlic, and asparagus, then stir fry for 5 minutes, until the vegetables have browned slightly. Stir in the shrimp, soy sauce, and hot sauce and cook for an additional 3 minutes. Season with salt and pepper.

2.

Toss the shrimp stir fry with the cooked pasta. In a separate bowl, whisk together the peanut butter, soy sauce, water, vinegar or OJ, and pepper. Add the peanut butter mixture and hot sauce to the stir fry and pasta, and mix thoroughly. Top with peanuts, if desired. Eat cold or at room temperature.