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) ---------------------------------------------- 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