Asian shrimp and noodles
4 Servings
Ingredients
| Quantity | 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 | Cloves garlic; minced | |
| 1 | pack | (8-oz) fresh bean sprouts |
| 4 | Green onions; sliced | |
| ¼ | cup | Chopped fresh cilantro |
| 2 | tablespoons | Chopped dry roasted peanuts |
Directions
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, .