INGREDIENTS
6
ounces uncooked spaghetti or Chinese noodles
3/4
pound large raw shrimp, peeled and deveined
1/4
cup reduced-sodium soy sauce
1/2
teaspoon red pepper flakes
2
teaspoons dark sesame oil
1
cup snow peas
1
red or yellow bell pepper, cut into thin strips
1/2
cup shredded carrots
2
teaspoons minced fresh ginger
1‑1/2
teaspoons minced garlic
3
tablespoons water
2
teaspoons cornstarch
1/4
cup thinly sliced green onions or chopped fresh cilantro
PREPARATION:
- Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
- Meanwhile, combine shrimp, soy sauce and red pepper flakes in medium bowl; toss to coat.
- Heat oil in large nonstick skillet or wok over medium-high heat. Add snow peas, bell pepper, carrots, ginger and garlic; stir-fry 3 minutes. Remove shrimp from marinade, reserving marinade. Add shrimp to skillet; stir-fry 2 minutes.
- Stir water into cornstarch in small bowl until smooth. Add to skillet with reserved marinade; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens. Serve over spaghetti; sprinkle with green onions.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of shrimp mixture with 3/4 cup cooked spaghetti
Fiber
5 g
Carbohydrate
48 g
Cholesterol
130 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
11 %
Calories
326
Protein
23 g
Sodium
692 mg
DIETARY EXCHANGE:
Meat
1-1/2
Vegetable
2
Starch
2-1/2
