"A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well."


INGREDIENTS
1/4 cup peanut butter
2 tablespoons light soy sauce
2 tablespoons Chinese black vinegar
2 tablespoons white sugar
1 tablespoon sesame oil
10 ounces dried Japanese udon noodles
20 uncooked large shrimp - peeled, deveined, tails left intact
1 cup broccoli florets
1/4 cup chopped roasted peanuts (optional)

DIRECTIONS
In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.


Note:
Black vinegar and sesame oil can be found at most Asian food stores.

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