Ingredients

Serves 6

　　1 red chile (such as Fresno), finely chopped

　　1 garlic clove, finely chopped

　　6 tablespoons unseasoned rice vinegar

　　6 tablespoons soy sauce

　　3 tablespoons vegetable oil

　　2 tablespoons peanut butter

　　2 teaspoons sesame oil

　　1 tablespoon finely grated peeled ginger

　　1 teaspoon kosher salt, plus more to taste

　　2 cups snow peas, thinly sliced (about 8 ounces)

　　1 pound udon noodles

　　1 pound shrimp, peeled, deveined

　　1/3 cup coarsely chopped roasted salted peanuts

　　1/4 cup coarsely chopped fresh cilantro

　　

Step 1

Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.

　　

Step 2

Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.

　　

Step 3

Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.