Recipe - Gingered Shrimp And Noodle Soup

Stephen Ceideburg
1 Envelope noodle soup mix
with real chicken broth
4 One half cup Water
2 tablespoon Rice wine vinegar
One half teaspoon Ground ginger, or
1 One half teaspoon Chopped fresh ginger
1 ds Dried red pepper flakes
1 pound Medium uncooked shrimp,
cleaned
8 ounce Frozen sugar snap peas,
partially thawed, or
One half pound Fresh sugar snap peas
2 ounce Radishes, cut or sliced up (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 tendercrisp.

Microwave directions: In 3quart microwavesafe 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 4minute cooking time to 10 minutes.

Per 1 3/4cup 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: One half vegetable, One half bread, 2 meat.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini