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.
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.