Spicy asian almond noodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water |
| ¼ | cup | Ketchup |
| 1 | tablespoon | Dried basil |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Red pepper flakes; or more to taste |
| ¼ | pounds | Small shrimp; peeled and deveined |
| 3 | Cloves garlic; minced | |
| 1 | teaspoon | Vegetable oil |
| 8 | ounces | Dry fettuccine pasta; cooked and drained |
| 2 | cups | Bean sprouts |
| ½ | cup | Slivered almonds; toasted * |
| 2 | tablespoons | Sliced green onions |
| Lime wedges; for garnish | ||
Directions
In a small bowl combine water, ketchup, basil, salt, ginger, and red pepper flakes; set aside. In large nonstick skillet over medium heat saute shrimp and garlic in oil until shrimp are opaque throughout. Stir in ketchup mixture and pasta. Increase heat to medium high. Cook, about 5 minutes, tossing occasionally until pasta absorbs sauce. Arrange on platter with bean sprouts on the side and sprinkle with almonds and green onions.
Garnish with lime wedges.
Servings: 4 main-dish servings
Notes
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
(PER SERVING: 332 Calories; 12 g Fat; 65 mg Cholesterol; 757 mg Sodium; 42 g Carbohydrate; 3 g Fiber; 27 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998