These noodles are my new favorite recipe.  I’m putting the recipe on here now so that maybe Meggan and I can make them when we finally get to Alaska.  For everyone else, try them!  They’re so good!

Peanut Noodles with Shrimp

1 tsp canola oil
2 tsp minced fresh ginger (or more to taste) (grated on a microplane works the best)
2 cloves garlic, minced
1 T soy sauce
4 tsp rice vinegar
½ tsp (or more to taste) chili garlic sauce (or ½ tsp
red-pepper flakes)
1/3 C creamy peanut butter
½ C low-sodium chicken broth (or vegetable broth would work
fine too)
8 oz spaghetti or other long noodles
12 oz medium shrimp, peeled and deveined
1 red bell pepper, cut into thin strips
1 C snow peas
1 carrot (or more), julienned

Heat oil and sauté
ginger and garlic for 2 minutes.  Add
soy sauce, vinegar, chili sauce, peanut butter, and broth.  Cook for about 7-10 minutes until thick and
smooth.  Meanwhile, cook noodles until
there’s about 4 minutes of cooking time left.
Stir in shrimp.  With one minute
left, stir in red pepper and peas.  Cook
for the last minute.  Drain. Toss pasta,
shrimp, and vegetables with the peanut sauce and carrots.

And here’s a recipe for a cabbage salad that I like to serve with it.  This is probably the best way that I’ve eaten cabbage before.  It’s so good!!

Asian Cabbage Salad with Sesame Seeds

6 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)

2 T sesame seeds, toasted (if you use the black ones they look really pretty)

2 T peanuts (or more)

Dressing:

2 T rice vinegar

1 T sesame oil

1 T honey

1/8 tsp. Thai Chili Garlic sauce
1/8
tsp. grated ginger

Slice cabbage in strips like for cole slaw. Mix rice vinegar, sesame oil, honey,
Thai Chili Garlic sauce and ginger in a small jar and shake to combine. Toast sesame seeds on the stove top, until they start to smell good. Serve the cabbage with dressing, sesame seeds, and peanuts.  So good!
(I found this recipe at Kayln’s Kitchen, which is a food blog where I’ve found lots of good recipes.)