Cold Peanut Noodles with Shrimp

Ingredients

• 1 cup matchstick-cut carrots 
• 1.5 cups julienne-cut bell pepper red
• 1 teaspoon chile paste with garlic
• 2 tablespoons creamy peanut butter 
• 1 tablespoon sesame oil dark
• 0.5 cup dry-roasted peanuts chopped
• 12 ounces extra wide egg noodles fresh chinese
• 1 tablespoon basil fresh chopped
• 1  garlic clove minced
• 0.5 cup green onions divided thinly sliced
• 1 teaspoon bottled ground ginger fresh
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 
• 8 ounces shrimp deveined peeled

Equipment

• bowl
• colander

Directions

1. Combine first 9 ingredients in a large bowl; set aside.
2. Cook noodles in boiling water 1 minute.
3. Add carrots and shrimp; cook 2 minutes or until shrimp are done.
4. Drain in a colander over a bowl, reserving cooking liquid. Rinse noodle mixture under cold water; drain.
5. Add noodle mixture, bell pepper, and 1/4 cup onions to peanut butter mixture, tossing to combine.
6. Add enough of reserved cooking liquid to keep sauce creamy.
7. Sprinkle with remaining 1/4 cup onions and peanuts.