No-Cook Shrimp Noodle Bowl With Peanut-Ginger Sauce

• 1/2 cup creamy peanut butter
• 4 1/2 tablespoons lime juice, plus lime wedges for garnish (from 3 limes)
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 3 chopped fresh ginger (from 1 3-in. piece)
• 1 1/2tteaspoon toasted sesame oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 8 cups, plus 1 to 2 Tbsp. water, divided
• 1 (8.8-oz.) pkg. rice stick noodles
• 3 cups shredded napa cabbage (from 1 12-oz. head)
• 1 1/2 cups halved and thinly sliced seedless cucumber (from 1 6-oz. English cucumber)
• 1 1/2 cups matchstick carrots (from 1 10-oz. pkg.)
• 1 1/2 cups thinly sliced red bell pepper (from 1 7-oz. bell pepper)
• 1 1/2 pound steamed medium shrimp, chilled
• 3/4 cup chopped lightly salted dry-roasted peanuts

1. Place peanut butter, lime juice, vinegar, soy sauce, honey, ginger, oil, salt, and crushed red pepper in a blender, and process until smooth, adding 1 to 2 tablespoons of the water, as needed to reach drizzling consistency.
2. Microwave remaining 8 cups water in a large microwavable bowl on HIGH until boiling, about 10 minutes. Place noodles in boiling water, and let stand until softened and tender, 3 to 4 minutes. Rinse and drain noodles in cold water.
3. Divide noodles, cabbage, cucumber, carrots, bell pepper, and shrimp evenly among 6 bowls. Drizzle each bowl with 2 to 3 tablespoons peanut butter mixture. Sprinkle each bowl with 2 tablespoons peanuts. Garnish with lime wedges. Serve remaining sauce on the side.

peanut butter, lime juice, rice vinegar, soy sauce, honey, fresh ginger, sesame oil, kosher salt, red pepper, water, rice stick noodles, cabbage, cucumber, matchstick carrots, red bell pepper, shrimp, chopped lightly salted dryroasted peanuts

Taken from www.myrecipes.com/recipe/no-cook-shrimp-noodle-bowl-with-peanut-ginger-sauce (may not work)