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