Makes 4 servings / 329 calories per serving

2 (8 oz.) pkgs. Tofu Shirataki angel hair or spaghetti noodles
1/3 cup chunky peanut butter
1/4 cup low-sodium chicken broth
1 Tbsp. each low-sodium soy sauce, brown sugar, and minced fresh gingerroot
1 tsp. chile garlic sauce
1 Tbsp. lime juice
2 tsp. sesame oil
3/4 cup fresh or frozen shelled edamame, thawed if frozen
1/4 cup sliced scallions
2 Tbsp. chopped fresh cilantro
1 Tbsp. olive oil
2 tsp. minced fresh gingerroot
2 tsp. minced garlic
1 lb. medium shrimp, peeled and deveined
Salt and pepper
2 tsp. toasted sesame seeds

Prepare noodles according to package directions.

Whisk together peanut butter, broth, soy sauce, brown sugar, 1 Tbsp. gingerroot, and chile garlic sauce in saucepan over medium heat just until peanut butter melts. Stir in lime juice and sesame oil; set aside.

Toss together noodles, peanut sauce, edamame, scallions, and cilantro in a bowl to coat. Combine 1 Tbsp. olive oil, 2 tsp. gingerroot, and garlic in a bowl. Toss with shrimp; season with salt and pepper. Sauté shrimp in a large sauté pan over high heat until cooked through, about 3 minutes. Divide noodle mixture among four plates. Serve shrimp over noodles, and garnish with sesame seeds.