Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

A paring knife is essential for deveining and butterflying the shrimp, while a chef's knife takes care of cutting the vegetables, garlic, and ginger.

David Bonom
Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.

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  • Peel shrimp, leaving the tails intact. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. Add shrimp; toss gently to coat.

  • Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. Add shrimp mixture; sauté 4 minutes or until shrimp are done. Remove shrimp from pan. Wipe the pan clean with paper towels. Add 1 tablespoon peanut oil to pan. Stir in onions, ginger, and garlic, and sauté 30 seconds. Add bell pepper and carrot; sauté 2 minutes. Add snow peas; sauté 1 minute. Stir in shrimp and broth mixture. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. Add noodles, and cook 1 minute or until thoroughly heated.

Nutrition Facts

344 calories; calories from fat 20%; fat 7.8g; saturated fat 1.3g; mono fat 3.1g; poly fat 2.7g; protein 20.8g; carbohydrates 45.2g; fiber 2.8g; cholesterol 115mg; iron 4.4mg; sodium 507mg; calcium 59mg.
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