Grilled Shrimp Satay With Shiitake Mushrooms, Baby Bok Choy, And Udon Noodles

1. 1

   Soak wooden skewers in water 1 hour. Preheat grill to high (450u00b0F to 550u00b0F).

2. 2

   Meanwhile, cook noodles according to package directions. Drain in a colander under cold running water until cool. Shake off excess water, and place in a large bowl. Add 1 tablespoon of the sesame oil, and toss to coat. Refrigerate until chilled, about 30 minutes.

3. 3

   Process peanut butter, mirin, brown sugar, ponzu sauce, sambal oelek, and lime juice in a food processor until smooth, about 30 seconds. Set aside.

4. 4

   Toss together shrimp, mushrooms, 2 tablespoons of the peanut butter sauce, 2 tablespoons of the sesame oil, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a large bowl. Thread 5 shrimp and 4 mushroom caps alternately onto each skewer, starting and ending with shrimp.

5. 5

   Toss together bok choy, 2 tablespoons of peanut butter sauce, and remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.

6. 6

   Place skewers on grill grate coated with cooking spray; grill until shrimp are lightly charred and cooked through, about 1 1/2 minutes per side. Place bok choy on grate, and grill until lightly charred and slightly tender, 1 to 2 minutes per side. Chop bok choy into 1-inch pieces; place in bowl with noodles.

7. 7

   Toss noodles with 5 tablespoons of peanut butter sauce, and divide evenly among 6 bowls. Top each with 1 shrimp skewer. Drizzle with remaining peanut butter sauce; sprinkle with cilantro sprigs, and serve with lime wedges.

* Per serving · 4 servings · Values may vary.