Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Peanut oil |
1 \N | Clove garlic; chopped |
2 tablespoons | Chopped fresh ginger |
20 mediums | Shrimp; shelled and deveined |
2 cans | (15-ounce) chicken broth |
2 cups | Water |
1 pounds | Asian egg noodles |
1 pounds | Cake tofu; diced, (optional) |
10 \N | Spinach leaves; stems removed |
\N \N | Soy sauce; to taste |
2 \N | Green onion with tops; chopped, for garnish |
\N 4 | minutes. |
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4 1. Heat the peanut oil in a Dutch oven.
2. Add the garlic and ginger and saute for 2 minutes.
3. Add the shrimp and saute just until it turns pink, about 4. Add the broth, water, and noodles and bring to a boil.
5. Add the tofu and spinach, and cook for 3 minutes more.
6. Add soy sauce and serve with the green onion garnish.
Source: Stylish One-Dish Dinners (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.