Asian Noodles with Shrimp
Use leftover cooked pork, chicken or turkey in place of shrimp.
Serve leftover pasta cold as a noodle salad.
Preparation facts
Servings: 4
Yield: 7 cups (1.7L)
Ingredients
1/4 cup (60mL) rice vinegar
2 Tbs (30mL) soy sauce, low sodium
2 Tbs (30mL) honey
1 tsp (1g) Chinese chili paste, (or pinch red chili pepper
flakes)
10 oz (285g) soba noodles, uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil, divided
2 Tbs (13g) ginger root, minced
2 green onions, chopped
1 lb (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
Serving Size 1 serving
Calories 410
Calories from Fat 34 (8%)
% Daily Value*
6%Total Fat 4g
4%Saturated
Fat 0.7g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 1.2g
69%Cholesterol 207mg
46%Sodium 1107mg
16%Potassium 563mg
23%Total
Carbohydrate 70g
2%Dietary
Fiber 0.5g
Sugars 9g
Sugar Alcohols 0g
67%Protein 33g