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Gingered shrimp & noodle soup
Artist: _
Categories: Asian, Chinese, Ethnic, Pastas & Noodles, Seafood, Shrimp, Soups & Stews
Yield: 6
Rating: 0
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Ingredients:
Stephen Ceideburg
1 Envelope noodle soup mix
-with real chicken broth
4 1/2 cupWater
2 tbspRice wine vinegar
1/2 tspGround ginger, or
1 1/2 tspChopped fresh ginger
1 dashDried red pepper flakes
1 lbsMedium uncooked shrimp
-cleaned
8 ozFrozen sugar snap peas
-partially thawed, or
1/2 lbsFresh sugar snap peas
2 ozRadishes, sliced (about 1/3
-cup)
Procedures:
1In large saucepan, combine noodle soup mix, water, vinegar, ginger and red pepper flakes.
2Cover and bring to a boil, then simmer uncovered, stirring occasionally, 1 minute.
3Stir in shrimp, sugar snap peas and radishes.
4Simmer, stirring occasionally, 4 minutes or until shrimp are pink and vegetables are tender-crisp.
5microwave directions: in 3-quart microwave-safe casserole, combine water, vinegar, ginger and dried red pepper flakes.
6Microwave covered on high for 10 minutes or until boiling.
7Stir in noodle soup mix, shrimp, sugar snap peas and radishes.
8Microwave covered 4 minutes or until shrimp turn pink.
9Stir, then let stand covered 2 minutes.
10variation: use 1 pound boneless chicken breasts, cut into %- inch pieces.
11Increase 4-minute cooking time to 10 minutes.
12per 1 ?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.
13exchanges: ?vegetable, ?bread, 2 meat.
14from the oregonian"s foodday, 1/5/93.
 
 
 
 

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