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Asian Shrimp and Noodles
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CATEGORY
CUISINE
TAG
YIELD
Seafood, Grains
Asian
Seafood
4
Servings
INGREDIENTS
8
oz
Uncooked linguine
1/3
c
Water
1
tb
Sugar
1
tb
Rice or white vinegar
1
tb
Lime juice
2
tb
Fish sauce (or 3 tablespoons lite soy sauce and 1 tablespoon dry sherry can be substituted
2
tb
Ketchup
8
oz
Uncooked medium shrimp; shelled; devined and cut in half lengthwise
2
ts
Grated gingerroot
4
Cloves garlic; minced
1
pk
(8-oz) fresh bean sprouts
4
Green onions; sliced
1/4
c
Chopped fresh cilantro
2
tb
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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