PEANUT RICE NOODLES AND SHRIMP

Cook shrimp according to package directions.

Meanwhile, cook noodles in a pot of salted water for about 4 minutes or until tender but firm. Drain and rinse with cold water; drain again. Pour into large bowl.

Whisk together peanut butter, hoisin sauce, 1/4 cup hot water and 1/4 tsp each salt and pepper. Pour over noodles and toss with mint until well coated. Add more water, 1 tbsp at a time, if necessary to loosen.

Serve noodles with shrimp. 

Tips: Need some spice? Add a splash of Sriracha to the peanut sauce.

Want to add some fresh citrus? Add a squeeze of lime to each serving. 

If you have some cucumber and carrots in the crisper, julienne them and add to the noodles for colour and crunch.

For a hot version of this noodle dish, heat 3 tbsp Longo’s Essentials 100% Pure Canola Oil in large skillet and sauté cooked noodles over medium heat for 2 minutes. Pour sauce overtop and toss to coat well. Stir in mint and serve with shrimp.