Asian shrimp and noodles

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@...


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