Gingered shrimp & noodle soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | Envelope noodle soup mix with real chicken broth | |
| 4½ | cup | Water |
| 2 | tablespoons | Rice wine vinegar |
| ½ | teaspoon | Ground ginger, or |
| 1½ | teaspoon | Chopped fresh ginger |
| 1 | dash | Dried red pepper flakes |
| 1 | pounds | Medium uncooked shrimp, cleaned |
| 8 | ounces | Frozen sugar snap peas, partially thawed, or |
| ½ | pounds | Fresh sugar snap peas |
| 2 | ounces | Radishes, sliced (about 1/3 cup) |
Directions
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 1¾-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: ½ vegetable, ½ bread, 2 meat.
From the Oregonian's FOODday, ⅕/93.
Posted by Stephen Ceideburg