Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Stir-Fried Shrimp with Spinach & Peanut Noodles

Scott Phillips

Servings: three to four.

Look for fresh egg noodles in the produce section of the supermarket near the tofu and egg roll wrappers.


  • Kosher salt
  • 1/4 cup smooth peanut butter
  • 1-inch chunk fresh ginger (about 1/2 oz.), peeled and thinly sliced
  • 2 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1/4 tsp. chile paste or hot sauce
  • 1 Tbs. vegetable oil
  • 1 lb. large shrimp (21 to 25 per lb.), peeled and deveined
  • 1 clove garlic, thinly sliced
  • 9 oz. fresh Chinese egg noodles (or 8 oz. dried spaghetti)
  • 10 oz. fresh spinach, thick stems removed, large leaves torn in half, washed and dried
  • Green part of 1 scallion, thinly sliced (about 1 Tbs.)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 190
  • Sodium (mg): 1920
  • Carbohydrates (g): 25
  • Fiber (g): 5
  • Protein (g): 29


  • Bring a large pot of salted water to a boil. Meanwhile, in a mini chopper or a small food processor, combine the peanut butter, ginger, soy sauce, rice vinegar, chile paste, and 1 tsp. of the oil. Process, scraping the sides as needed, until mostly smooth.

    Heat the remaining 2 tsp. oil in a large skillet over medium-high heat. When the oil is very hot (it should be shimmering), add the shrimp and stir frequently until the shrimp start to look pink on both sides and opaque in the middle, 2 to 4 minutes. Transfer to a large bowl. Reduce the heat to medium, add the garlic and cook until softened and lightly golden, about 30 to 60 seconds. Pour 1/2 cup water into the pan and stir to loosen any browned bits on the bottom of the pan. Pour the water and the garlic into the peanut butter purée and process to blend until smooth.

    Cook the noodles in the boiling water until just tender, 3 to 5 minutes (if using dried pasta, see the package for cooking times). Stir in the spinach and blanch until it softens, about 30 seconds. Drain the noodles and spinach and transfer to the bowl with the shrimp. Pour the sauce over the noodles and toss. Garnish with the scallion anad serve immediately.


Rate or Review


  • emerance | 07/12/2014

    This is fabulous! The sauce is so full of flavour. I did it with linguine, which worked beautifully. I disagree with reviewers about the spinach - I thought it was perfect for this dish!

  • TheIneptChef | 06/13/2013

    It's just OK. Not really worthy of this site. Agree with one reviewer that the spinach seemed a bit out of place. Disagreed with another who suggested recipe redemption through cilantro.Won't be making it again.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks