Asian Shrimp and Noodles

Categories: Seafood

Serves: 4 Servings

Ingredients:

8 oz Uncooked linguine
1/3 c Water
1 tb Sugar
1 tb Rice or white vinegar
1 tb Lime juice
2 tb Fish sauce (or 3 tablespoons
-lite soy sauce and 1
-tablespoon dry sherry can
-be substituted
2 tb Ketchup
8 oz Uncooked medium shrimp;
-shelled; devined and cut in
-half lengthwise
2 ts Grated gingerroot
4 Cloves garlic; minced
1 pk (8-oz) fresh bean sprouts
4 Green onions; sliced
1/4 c Chopped fresh cilantro
2 tb Chopped dry roasted peanuts

Instructions:
Date: Mon, 17 Jun 1996 17:00:28 -0700

From: Patricia Moore
1. Cook linguine to desired doneness as directed on package. Drain; set
aside.

2. Meanwhile, in small bowl, combine next six ingred, mix well. Set
aside.

3. Spray nonstick wok or large nonstick skillet with nonstick cooking
spray. Heat over med-high heat until hot. Add shrimp, gingerroot and
garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from
skillet; place on plate.

4. Add drained noodles to skillet; cook and stir about 30 seconds. Stir
in sauce mixture and bean sprouts; cook and stir until noodles are well
coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro
and peanuts. Serve immediately. 4 (1 1/2-cup) servings.

I got this out of my May/June Fast and Healthy Magazine Haven't tried it
as I am not a fish eater, hope you enjoy! Patti PCPJMOOR@IHC.Com

EAT-L DIGEST 17 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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