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GINGERED SHRIMP & NOODLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Soups
Diabetic
Amount Measure Ingredient -- Preparation Method
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Stephen Ceideburg
1 Envelope noodle soup mix
-with real chicken broth
4 1/2 c Water
2 tb Rice wine vinegar
1/2 ts Ground ginger, or
1 1/2 ts Chopped fresh ginger
1 d Dried red pepper flakes
1 lb Medium uncooked shrimp,
-cleaned
8 oz Frozen sugar snap peas,
-partially thawed, or
1/2 lb Fresh sugar snap peas
2 oz Radishes, sliced (about 1/3
-cup)
In large saucepan, combine noodle soup mix, water,
vinegar, ginger and red pepper flakes. Cover and bring
to a boil, then simmer uncovered, stirring
occasionally, 1 minute. Stir in shrimp, sugar snap
peas and radishes. Simmer, stirring occasionally, 4
minutes or until shrimp are pink and vegetables are
tender-crisp.
Microwave directions: In 3-quart microwave-safe
casserole, combine water, vinegar, ginger and dried
red pepper flakes. Microwave covered on high for 10
minutes or until boiling. Stir in noodle soup mix,
shrimp, sugar snap peas and radishes. Microwave
covered 4 minutes or until shrimp turn pink. Stir,
then let stand covered 2 minutes.
Variation: Use 1 pound boneless chicken breasts, cut
into %- inch pieces. Increase 4-minute cooking time to
10 minutes.
Per 1 3/4-cup serving: 149 calories (61 percent from
protein, 27 percent from carbohydrate, 12 percent from
fat), 23 grams protein, 10 grams carbohydrate, 2 grams
fat, 176 milligrams cholesterol, 1,105 milligrams
sodium.
Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
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