Gingered shrimp& noodle soup

 
                       GINGERED SHRIMP & NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Soups
                 Diabetic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1                    Envelope noodle soup mix
                         -with real chicken broth
    4 1/2   c            Water
    2       tb           Rice wine vinegar
      1/2   ts           Ground ginger, or
    1 1/2   ts           Chopped fresh ginger
    1       d            Dried red pepper flakes
    1       lb           Medium uncooked shrimp,
                         -cleaned
    8       oz           Frozen sugar snap peas,
                         -partially thawed, or
      1/2   lb           Fresh sugar snap peas
    2       oz           Radishes, sliced (about 1/3
                         -cup)
 
   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
  
 
 
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