Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 0

This 35-minute Asian recipe is so versatile. Simply, add your favorite fresh vegetables or more spices to customize the flavors to your liking.

Katie Workman
Recipe by Cooking Light May 2016

Gallery

Hector Sanchez Styling: Lindsey Lower

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat, and removing from heat 2 minutes earlier than recommended for al dente texture. Drain.

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  • Combine chicken stock, soy sauce, cornstarch, sesame oil, sugar, and black pepper, stirring well.

  • Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add broccoli, carrot, and red bell pepper; sauté 5 minutes or until vegetables soften. Add 1/4 cup stock mixture; sauté 2 minutes. Add shrimp, garlic, ginger, and 1/4 cup stock mixture; sauté 3 minutes or until shrimp are almost done. Add pasta and remaining stock mixture. Cook over medium heat 1 minute, stirring constantly. Remove from heat; stir in vinegar.

Nutrition Facts

373 calories; fat 6.9g; saturated fat 0.5g; mono fat 2g; poly fat 1.4g; protein 30g; carbohydrates 48g; fiber 6g; cholesterol 143mg; iron 1mg; sodium 625mg; calcium 102mg; sugars 5g; added sugar 3g.
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