Asian Shrimp And Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Seafood | 4 | Servings |
INGREDIENTS
| 8 | oz | Uncooked linguine |
| 1/3 | c | Water |
| 1 | T | Sugar |
| 1 | T | Rice or white vinegar |
| 1 | T | Lime juice |
| 2 | T | Fish sauce, or 3 tablespoons |
| lite soy sauce and 1 | ||
| tablespoon dry sherry can | ||
| be substituted | ||
| 2 | T | Ketchup |
| 8 | oz | Uncooked medium shrimp |
| shelled devined and cut | ||
| in | ||
| half lengthwise | ||
| 2 | t | Grated gingerroot |
| 4 | Cloves garlic, minced | |
| 1 | 8-oz fresh bean sprouts | |
| 4 | Green onions, sliced | |
| 1/4 | c | Chopped fresh cilantro |
| 2 | T | Chopped dry roasted peanuts |
INSTRUCTIONS
Date: Mon, 17 Jun 1996 17:00:28 -0700 From: Patricia Moore <PCPJMOOR@IHC.COM> 1. Cook linguine to desired doneness as directed on package. Drain; set aside. 2. Meanwhile, in small bowl, combine next six ingred, mix well. Set aside. 3. Spray nonstick wok or large nonstick skillet with nonstick cooking spray. Heat over med-high heat until hot. Add shrimp, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from skillet; place on plate. 4. Add drained noodles to skillet; cook and stir about 30 seconds. Stir in sauce mixture and bean sprouts; cook and stir until noodles are well coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro and peanuts. Serve immediately. 4 (1 1/2-cup) servings. I got this out of my May/June Fast and Healthy Magazine Haven't tried it as I am not a fish eater, hope you enjoy! Patti PCPJMOOR@IHC.Com EAT-L DIGEST 17 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 71.4mg
Sodium: 406.7mg
Potassium: 265.9mg
Carbohydrates: 46.1g
Fiber: 1.9g
Sugar: 5.5g
Protein: 15.4g