Gingered shrimp and noodle soup

6 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
1 Envelope noodle soup mix with real chicken broth
4½ cup Water
2 tablespoons Rice wine vinegar
½ teaspoon Ground ginger, or
1½ teaspoon Chopped fresh ginger
1 dash Dried red pepper flakes
1 pounds Medium uncooked shrimp, cleaned
8 ounces Frozen sugar snap peas, partially thawed, or
½ pounds Fresh sugar snap peas
2 ounces Radishes, sliced (about 1/3 cup)

Directions

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 1¾-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: ½ vegetable, ½ bread, 2 meat.

From the Oregonian's FOODday, ⅕/93.

Posted by Stephen Ceideburg

Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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