Recipe - Asian Shrimp And Noodles

8 ounce Uncooked linguine
1/3 cup Water
1 tablespoon Sugar
1 tablespoon Rice or white vinegar
1 tablespoon Lime juice
2 tablespoon Fish sauce (or 3 tablespoons
lite soy sauce and 1
tablespoon dry sherry can
be substituted
2 tablespoon Ketchup
8 ounce Uncooked medium shrimp;
shelled; devined and cut in
half lengthwise
2 teaspoon Grated gingerroot
4 Cloves garlic; minced
1 pack (8oz) fresh bean sprouts
4 Green onions; cut or sliced up
One fourth cup Chopped fresh cilantro
2 tablespoon Chopped dry roasted peanuts

Date: Mon, 17 Jun 1996 17:00:28 0700

From: Patricia Moore PCPJMOOR@IHC.COM
1. Cook linguine to desired doneness as directed on package. Drain; set
aside.

2. Meanwhile, in small bowl, combine next six ingred, mix well. Set
aside.

3. Spray nonstick wok or large nonstick skillet with nonstick cooking
spray. Heat over medhigh heat until hot. Add shrimp, gingerroot and
garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from
skillet; place on plate.

4. Add drained noodles to skillet; cook and stir about 30 seconds. Stir
in sauce mixture and bean sprouts; cook and stir until noodles are well
coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro
and peanuts. Serve immediately. 4 (1 1/2cup) servings.

I got this out of my May/June Fast and Healthy Magazine Haven't tried it
as I am not a fish eater, hope you enjoy! Patti PCPJMOOR@IHC.Com

EATL DIGEST 17 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.