Asian Shrimp & Noodles
Source of Recipe
Fast and Healthy Magazine
List of Ingredients
8 ounces Uncooked linguine
1/3 cup Water
1 tablespoon Sugar
1 tablespoon Rice or white vinegar
1 tablespoon Lime juice
2 tablespoons Fish sauce
2 tablespoons Ketchup
8 ounces Uncooked medium shrimp
2 teaspoons Grated gingerroot
4 Cloves garlic minced
1 pk (8-oz) fresh bean sprouts
4 Green onions sliced
1/4 cup Chopped fresh cilantro
2 tablespoons Chopped dry roasted peanuts Recipe
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.
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