Ingredients Jump to Instructions ↓

  1. 8 ounces Uncooked linguine

  2. cup Water

  3. 1 tablespoon Sugar

  4. 1 tablespoon Rice or white vinegar

  5. 1 tablespoon Lime juice

  6. 2 tablespoons Fish sauce

  7. 3 tablespoons lite soy sauce and 1 tablespoon dry sherry can be substituted

  8. 2 tablespoons Ketchup

  9. 8 ounces Uncooked medium shrimp; shelled; devined and cut in half lengthwise

  10. 2 teaspoons Grated gingerroot

  11. 4 Cloves garlic; minced

  12. 1 pack (8-oz) fresh bean sprouts

  13. 4 Green onions; sliced

  14. cup Chopped fresh cilantro

  15. 2 tablespoons Chopped dry roasted peanuts

Instructions Jump to Ingredients ↑

  1. Date: Mon, 17 Jun 1996 17:00:28 -0700 From: Patricia Moore 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 med-high 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.

  5. (1½-cup) servings.

  6. 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@...

  7. EAT-L DIGEST 17 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .


Send feedback