Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Uncooked linguine |
⅓ cup | Water |
1 tablespoon | Sugar |
1 tablespoon | Rice or white vinegar |
1 tablespoon | Lime juice |
2 tablespoons | Fish sauce (or 3 tablespoons lite soy sauce and 1 tablespoon dry sherry can be substituted |
2 tablespoons | Ketchup |
8 ounces | Uncooked medium shrimp; shelled; devined and cut in half lengthwise |
2 teaspoons | Grated gingerroot |
4 \N | Cloves garlic; minced |
1 pack | (8-oz) fresh bean sprouts |
4 \N | Green onions; sliced |
¼ cup | Chopped fresh cilantro |
2 tablespoons | Chopped dry roasted peanuts |
Date: Mon, 17 Jun 1996 17:00:28 -0700 From: Patricia Moore <PCPJMOOR@...> 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 (1½-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@...
EAT-L DIGEST 17 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .