Recipe: Easy Shrimp Noodle Bowls with Bertie County Peanuts

This post sponsored by NCDA&CS.  As always, my opinion is 100% my own.

I am so excited about today’s post where I’m going to tell you about one of my favorite companies in eastern North Carolina and share one of my go-to recipes using their products.  Bertie County Peanuts in Windsor, NC has been around for 98 years and has the greatest selection of peanuts.  Stay tuned at the end for the recipe.

I first mentioned Bertie County Peanuts last year when my dad prepared a day trip for me to Windsor (see here).  When we stopped at the shop, I picked up a jar of Sans Souci Peanuts after Dad and I took the Sans Souci ferry.  I was really impressed with the variety of flavors that Bertie County Peanuts offers.  I remember growing up eating the blister fried peanuts and had no idea there was such a wide variety of flavors offered.   My inlaws came to visit from Buffalo shortly after my trip, and I introduced my father-in-law to Bertie County Peanuts boiled peanuts at the state Farmer’s Market.  He wasn’t a fan, but for me, boiled peanuts are one of my favorite snacks.

Bertie County Peanuts was founded in 1919 as a farm supply business.  In 1992, Bertie County Peanuts began packaging peanuts for retail using the blister fried peanut recipe from Jon Powell’s grandfather.  There are 9 full time employees and 4 part time employees who work for Bertie County Peanuts, but during the holidays, this number grows by an additional 25-30 folks.

Flavors for Bertie County Peanuts are created by looking at national and international trends, but also by taking suggestions from friends and family.  My favorite flavors have been the boiled peanuts, Sans Souci peanuts, which is also Jon’s favorite, and of course the blister fried version.  You can never go wrong with an original, right?  However, I received the Batchelor Bay peanuts, and boy are they delicious!

It takes several thousand acres to produce the peanuts for the products.  The company is really particular about the peanuts that are used, so it takes a lot to make sure that they harvest the best.  Unfortunately, Windsor has flooded 4 times in recent years that has affected the office and the warehouse. However, the kitchen facility has not been affected by the flooding. Before the flood waters rise, inventory is moved from the warehouse to the kitchen.

Bertie County Peanuts can be found in 350 locations across the United States.  You will not find these in big box stores, but rather in gourmet and tourist shops.  Currently, the farthest west you can find Bertie County Peanuts is at The Mangy Moose in Teton Village, Wyoming.  You also can order peanuts to have delivered to you.  Bertie County Peanuts are popular with NFL players, Congress, the NC legislature, and in the theater and TV industry in New York.  Also, the peanuts are used in a variety of recipes, including the Weeping Mary Ghost Pepper and Batchelor Bay for batter for soft shell crabs, Honey Roasted in sushi dishes, Goobers & Stix in salads, and peanut butter in candies.

Jon Powell was in education for 15 years before returning to Windsor to run the family business.  Bertie County Peanuts has been an important part to the eastern North Carolina economy for almost a century and with the addition to the tree houses, makes for a great pit stop while touring the tiny town of Windsor.  The shop’s busiest season is from Thanksgiving to Christmas, but I highly recommend making a trip down during the spring or summer.  There is quite a bit to do in this quaint town, and if you pop into the shop, you just may get the chance to meet Jon.  My dad taught him in school and coached him in two sports, so I had a different introduction to him, but he is a great guy and is also a town commissioner in Windsor.  Check out this video from UNC-TV and Our State Magazine for more information about Bertie County Peanuts.

Be sure to catch Bertie County Peanuts at the Homegrown Fare May 19-21.  This is just one of the several retail shows they participate in each year.

This recipe is one of my favorites and is a super quick and easy meal to whip up.  You can swap out the shrimp for chicken, steak, or extra veggies.

Easy Shrimp Noodle Bowls (recipe via Ashley at Turquoise & Teale)

Ingredients

1/2 lb. rice noodles (I use these)
1/2 cup low-sodium soy sauce
2 Tbsp brown sugar
1 1/2-2 Tbsp chili-garlic sauce (depending on how spicy you want it)
1 tsp freshly grated ginger
2 eggs
1 tsp sesame oil
1/2 lb. frozen peeled & devined shrimp, thawed
salt & pepper
2 Tbsp grapeseed oil
1 zucchini, sliced in half than into half moons
1/4 cup grated carrot
3 cloves garlic, minced
4 green onions, chopped & divided
1/2 cup peanuts, chopped
fresh chopped cilantro

Directions

1. In a small bowl, combine soy sauce, brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside.  Whisk eggs and sesame oil together in a small bowl then set aside.  Pat shrimp dry between layers of paper towels, then set aside.
2. Head 1/2 Tablespoon oil in a large wok or skillet over medium-high heat.  Add half the shrimp, season with salt and pepper, and then saute until cooked through, 30 seconds to 1 minute on each side.  Remove to a place, then heat another 1/2 Tablespoon oil in the wok, remaining shrimp, and then add to plate.
3. Heat 1 Tablespoon oil in the wok then add zucchini and carrots, season with salt and pepper, and then stir fry until just barely crisp-tender, 2 minutes.  Add the garlic and half hte green onions, then stir fry for another 30 seconds.  Push the vegetables to the sides of the wok to create a well in the center then add the egg and sesame oil mixture.  Let sit for 30 seconds then scramble, and then mix to incorporate into the vegetables.
4. Add the rice noodles to the wok and toss to combine.  Add sauce then turn heat up to bring to a boil and stir fry to 3-4 minutes or until rice noodles are tender.  Add shrimp back into the wok and toss to combine.  Divide noodles between bowls then top with reserved green onions, chopped peanuts, and chopped cilantro.

Don’t forget to check out Bertie County Peanut‘s booth at the Homegrown Fare presented by Lowes Foods May 19-21 at the N.C. State Fairgrounds in Raleigh. The event, part of the annual Got To Be NC Festival, will feature 100 local food, wine and beer companies. Admission is $3, but you can get in free with your Lowes Foods loyalty card. Plus, you can get a free gift while supplies last by mentioning this blog at the Got To Be NC merchandise booth. More information about the Homegrown Fare and the Got To Be NC Festival is available at www.gottobencfestival.com.  

P.S. stop by the Home Grown Fare at the Got to be NC booth in the tent and take a selfie with the special Homegrown Fare Selfie Frame.

Got to be NC Blogger Posts for #HomeGrownFare17

• Introducing Harvest Time Foods Gluten Free Products from Andrea of Good Girl Gone Redneck
• Chocolate Cherry Rum Cake Bites from Angie of Big Bear’s Wife
• Ice Cream Parfaits with Peach Wine Syrup from April of Girl Gone Gourmet
• Sweet and Tart Spaghetti and Meatballs from Emily of The Edible Coast
• Uncle Chris’ Smokin’ Habanero Pimento Cheese Mac and Cheese from Fran of Sip, Stir, Go
• North Carolina Jamaican Jerk Chicken with Mango Salsa and Rice from Hadassah of World on a Table
• Choose Better, Drink Sunshine and Brighten Your Life from Jen of JAB’s Plethora
• North Carolina Muffaletta with Bruce Julian from Jenni of Pastry Chef Online
• Carolina Fancy Foods Takes NC Food Products to a New Level from Johanna of Durham Foodie
• Homemade Caterpillar Rolls, North Carolina Style from Kate of Life of a Ginger
• Got to Be NC Air Fried Tofu Rancheros with Veggies and Little Face Salsa from Kathy of Healthy Slow Cooking
• Little Black Dress Dinner Party: Easy Baked Pork Tenderloin with a Dressy Salad Wedge Side from Leigh of HinesSight
• Discovering The World’s Best Popcorn from Linda of Hispanic Mama
• Easy Shrimp Noodle Bowl with Bertie County Peanuts from Meghan of I’m Fixin’ To
• Coming Home to Gregory Vineyards from Rachel of Fit Triangle Mom

Don’t forget to link up with Biana and me today.  I’ll be sharing my weekend recap tomorrow.

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