1 tablespoon minced fresh cilantro
1 tablespoon grated peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons crunchy peanut butter
1 teaspoon sugar
1 teaspoon rice vinegar
1/4 teaspoon hot sauce
1 garlic clove, minced
1 teaspoon dark sesame oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced onion
1/2 red bell pepper, cut into (1/4-inch) strips
1 cup fresh baby spinach leaves
2 cups hot soba or udon noodles
Combine first 8 ingredients in a medium bowl, stirring well with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and saut? for 3 minutes or until done. Remove shrimp from pan. Add onion and bell pepper to pan; saut? 3 minutes. Add soy sauce mixture, shrimp, and spinach. Reduce heat to medium; cook 2 minutes or until spinach wilts. Serve shrimp mixture over pasta.
adapted from Cooking Light.