Spicy asian almond noodles

4 Servings

Ingredients

Quantity Ingredient
⅔ cup Water
¼ cup Ketchup
1 tablespoon Dried basil
1 teaspoon Salt
¾ teaspoon Ground ginger
⅛ teaspoon Red pepper flakes; or more to taste
¼ pounds Small shrimp; peeled and deveined
3 Cloves garlic; minced
1 teaspoon Vegetable oil
8 ounces Dry fettuccine pasta; cooked and drained
2 cups Bean sprouts
½ cup Slivered almonds; toasted *
2 tablespoons Sliced green onions
Lime wedges; for garnish

Directions

In a small bowl combine water, ketchup, basil, salt, ginger, and red pepper flakes; set aside. In large nonstick skillet over medium heat saute shrimp and garlic in oil until shrimp are opaque throughout. Stir in ketchup mixture and pasta. Increase heat to medium high. Cook, about 5 minutes, tossing occasionally until pasta absorbs sauce. Arrange on platter with bean sprouts on the side and sprinkle with almonds and green onions.

Garnish with lime wedges.

Servings: 4 main-dish servings

Notes

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

(PER SERVING: 332 Calories; 12 g Fat; 65 mg Cholesterol; 757 mg Sodium; 42 g Carbohydrate; 3 g Fiber; 27 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

Related recipes