Gingered Shrimp And Noodle Soup from Healthy Diabetic Recipes

Gingered Shrimp And Noodle Soup Recipe

Recipe Ingredients:

Stephen Ceideburg
1.00 Envelope noodle soup mix
-with real chicken broth
4.50 c Water
2.00 tb Rice wine vinegar
0.50 ts Ground ginger, or
1.50 ts Chopped fresh ginger
1.00 ds Dried red pepper flakes
1.00 lb Medium uncooked shrimp,
-cleaned
8.00 oz Frozen sugar snap peas,
-partially thawed, or
0.50 lb Fresh sugar snap peas
2.00 oz Radishes, sliced (about 1/3
-cup)

Recipe Instructions:

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.

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

:: TOP ::