Thai shrimp and broccoli pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked Chinese noodles or vermicelli, broken |
| 1 | pounds | Medium shrimp, cleaned |
| 1 | tablespoon | Finely chopped fresh gingerroot -OR- |
| ½ | teaspoon | Ginger |
| 3 | cloves | Garlic, minced |
| ¾ | cup | Chicken broth |
| 3 | cups | Broccoli florets |
| 1 | Red jalapeno pepper, seeded and finely chopped | |
| 1 | tablespoon | Fish or soy sauce |
| 1½ | teaspoon | Cornstarch |
| 1 | tablespoon | Finely chopped fresh cilantro |
Directions
Cook noodles as directed on package. drain and keep warm. Meanwhile, spray wok or large skillet with nonstick cooking spray. Heat over high heat until hot. Add shrimp; cook and stir 1 minute. Remove shrimp from wok, set side. If necessary, drain wok. Add ginger and garlic to wok, cook 30 seconds. Add ¼ cup of the broth, broccoli and chile pepper; cover and cook 1-3 minutes. Combine remaining broth, fish sauce and cornstarch; mix well. Return shrimp to wok; add broth mixture. Bring to a boil. Cook 1-2 minutes or until slightlyl thickened and shrimp turns pink. Stir in cilantro. Serve with noodles.
Per serving: 330 cal., 28g pro., 48g carb., 3g fiber, 2g fat, 166mg chol., 930mg sod., 520mg pot., 2½ starch, 1 ½ lean meat and 2 vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Sahw 1-95.
Submitted By CAROLYN SHAW On 01-13-95