Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

For an authentic Asian touch, use wide, flat rice noodles.

Lia Huber
Recipe by Cooking Light April 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.

  • Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.

Nutrition Facts

352 calories; calories from fat 25%; fat 9.8g; saturated fat 1.9g; mono fat 3.9g; poly fat 2.9g; protein 25.6g; carbohydrates 41.5g; fiber 4.2g; cholesterol 115mg; iron 4.4mg; sodium 419mg; calcium 89mg.
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