Asian Noodles with Shrimp
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Yield: 7 cups (1.7L)
Servings: 4
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Use leftover cooked pork, chicken or turkey in place of shrimp.
Serve leftover pasta cold as a noodle salad.
Ingredients
1/4 cup (60mL) rice vinegar
2 Tbsp (30mL) soy sauce, low sodium
2 Tbsp (30mL) honey
1 tsp (1g) Chinese chili paste, (or pinch red chili pepper
flakes)
10 ounces (285g) soba noodles, uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil, divided
2 Tbsp (13g) ginger root, minced
2 green onions, chopped
1 pound (455g) medium shrimp, uncooked, cleaned and deveined
Directions
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.
Nutrition Facts
Calories: 422
Total Fat: 5g
% Calories from fat: 9%
Protein: 34g
Carbohydrate: 65g
Cholesterol: 173mg
Sodium: 1031mg
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