Main Dishes
Shrimp with Asian Noodles
Shrimp with Asian Noodles
Use leftover cooked pork, chicken or turkey in place of shrimp. Serve leftover pasta cold as a noodle salad.
Calorie: 410, Proteins: 33 g, Total Fat: 4 g, Fiber: 0.50 g, Sugar 9 g.


1/4 cup rice vinegar 2 Tbs soy sauce, low sodium 2 Tbs honey 1 tsp Chinese chili paste, (or pinch red chili pepper flakes) 10 oz soba noodles, uncooked (or angel hair pasta) 2 tsp sesame oil, divided 2 Tbs ginger root, minced 2 each green onions, chopped 1 lb 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.

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