Thai shrimp and broccoli pasta

4 servings

Ingredients

Quantity Ingredient
8 ounces Uncooked Chinese noodles or vermicelli, broken
1 pounds Medium shrimp, cleaned
1 tablespoon Finely chopped fresh gingerroot -OR-
½ teaspoon Ginger
3 cloves Garlic, minced
¾ cup Chicken broth
3 cups Broccoli florets
1 Red jalapeno pepper, seeded and finely chopped
1 tablespoon Fish or soy sauce
1½ teaspoon Cornstarch
1 tablespoon Finely chopped fresh cilantro

Directions

Cook noodles as directed on package. drain and keep warm. Meanwhile, spray wok or large skillet with nonstick cooking spray. Heat over high heat until hot. Add shrimp; cook and stir 1 minute. Remove shrimp from wok, set side. If necessary, drain wok. Add ginger and garlic to wok, cook 30 seconds. Add ¼ cup of the broth, broccoli and chile pepper; cover and cook 1-3 minutes. Combine remaining broth, fish sauce and cornstarch; mix well. Return shrimp to wok; add broth mixture. Bring to a boil. Cook 1-2 minutes or until slightlyl thickened and shrimp turns pink. Stir in cilantro. Serve with noodles.

Per serving: 330 cal., 28g pro., 48g carb., 3g fiber, 2g fat, 166mg chol., 930mg sod., 520mg pot., 2½ starch, 1 ½ lean meat and 2 vegetable exchanges.

Fast and Healthy Jan/Feb 95 Typed by Carolyn Sahw 1-95.

Submitted By CAROLYN SHAW On 01-13-95

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