| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Diabetic, Soups |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
|
Envelope noodle soup mix |
|
|
with real chicken broth |
| 4 1/2 |
c |
Water |
| 2 |
T |
Rice wine vinegar |
| 1/2 |
t |
Ground ginger, or |
| 1 1/2 |
t |
Chopped fresh ginger |
| 1 |
ds |
Dried red pepper flakes |
| 1 |
lb |
Medium uncooked shrimp |
|
|
cleaned |
| 8 |
oz |
Frozen sugar snap peas |
|
|
partially thawed or |
| 1/2 |
lb |
Fresh sugar snap peas |
| 2 |
oz |
Radishes, sliced about 1/3 |
|
|
cup |
INSTRUCTIONS
In large saucepan, combine noodle soup mix, water, vinegar, ginger and
red pepper flakes. Cover and bring to a boil, then simmer uncovered,
stirring occasionally, 1 minute. Stir in shrimp, sugar snap peas and
radishes. Simmer, stirring occasionally, 4 minutes or until shrimp are
pink and vegetables are tender-crisp. Microwave directions: In 3-quart
microwave-safe casserole, combine water, vinegar, ginger and dried red
pepper flakes. Microwave covered on high for 10 minutes or until
boiling. Stir in noodle soup mix, shrimp, sugar snap peas and
radishes. Microwave covered 4 minutes or until shrimp turn pink. Stir,
then let stand covered 2 minutes. Variation: Use 1 pound boneless
chicken breasts, cut into %- inch pieces. Increase 4-minute cooking
time to 10 minutes. Per 1 3/4-cup serving: 149 calories (61 percent
from protein, 27 percent from carbohydrate, 12 percent from fat), 23
grams protein, 10 grams carbohydrate, 2 grams fat, 176 milligrams
cholesterol, 1,105 milligrams sodium. Exchanges: 1/2 vegetable, 1/2
bread, 2 meat. From the Oregonian's FOODday, 1/5/93. Posted by
Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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