In a bowl, mix together the
Soy Sauce (1/3 cup)
Peanut Butter (1/4 cup)
Rice Vinegar (1 Tbsp)
Garlic (1/2 Tbsp)
Granulated Sugar (1/2 tsp)
Ground Ginger (1 tsp)
Chinese Five Spice Powder (1/2 tsp)
. Set aside.
Get a large pot of water on the stove and bring it to a boil. Once it is boiling, transfer the
Bean Sprouts (1 can)
to a mesh strainer and lower them into the water for 5 seconds to make them tender. Then run them under cold water to stop the cooking and set them aside.
Add some salt to the water generously. Boil the
Spaghetti (1 lb)
in the bean sprout-flavored water just until tender, about 8 minutes.
While the spaghetti cooks, prepare the shrimp. Heat the
Coconut Oil (2 Tbsp)
in a large skillet over medium-high heat. Add the
Shrimp (1 lb)
and cook them until they are pink and opaque. While they cook, season the shrimp with the
Salt (1 pinch)
Ground Black Pepper (1 pinch)
, and the zest and juice from the
. Once the shrimp are done, transfer them to a plate. Reserve the liquid.
The spaghetti should be just about done at this point. Drain it, then toss it in a large bowl with the
Sriracha (1/2 Tbsp)
Sesame Oil (1/2 Tbsp)
, the shrimp cooking liquid, and the dressing.
Arrange the noodles on a large platter, then arrange the shrimp on top of it. Sprinkle the bean sprouts and
on top for garnish and serve family style immediately!