Cold Peanut Noodles With Shrimp

• 1 tablespoon chopped fresh basil
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon dark sesame oil
• 1 teaspoon bottled ground fresh ginger
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 12 ounces fresh Chinese egg noodles
• 1 cup matchstick-cut carrots
• 8 ounces peeled and deveined medium shrimp
• 1 1/2 cups julienne-cut red bell pepper
• 1/2 cup thinly sliced green onions, divided
• 1/2 cup chopped dry-roasted peanuts

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

fresh basil, rice vinegar, soy sauce, peanut butter, sesame oil, bottled ground fresh ginger, chile paste, salt, garlic, fresh chinese egg noodles, matchstick, shrimp, juliennecut red bell pepper, green onions, peanuts

Taken from www.myrecipes.com/recipe/cold-peanut-noodles-with-shrimp (may not work)