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Related recipes: Herbs, Main Dishes, Natural Sweetener, Onions, Pasta, Prawns, Seafood, Shrimp, Summer
Add these dishes to make a full meal:
Use leftover cooked pork, chicken or turkey in place of shrimp. Serve leftover pasta cold as a noodle salad.
Servings: 4
Yield: 7 cups (1.7L)
1/4 cup (60mL) rice vinegar
2 Tbs (30mL) soy sauce, low sodium
2 Tbs (30mL) honey
1 tsp (1g) Chinese chili paste, (or pinch red chili pepper flakes)
10 oz (285g) soba noodles, uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil, divided
2 Tbs (13g) ginger root, minced
2 green onions, chopped
1 lb (455g) medium shrimp, uncooked, cleaned and deveined
In a jar or small bowl, mix together rice vinegar, soy sauce, honey and chili paste. Set aside.
Cook noodles in a large pot of rapidly boiling water until done. Drain and return to pot. Mix noodles with 1 tsp (5mL) sesame oil and cover to keep warm.
In a large skillet or wok, heat 1 tsp (5mL) sesame oil. Add ginger root, green onions and shrimp, stir frying just until shrimp turns pink. Add sauce and cook for 1 minute. Add noodles and cook until thoroughly heated.
Serve immediately.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
