Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 onion

  3. 4 cups snow peas -- trimmed

  4. 1/2 pound vermicelli noodles

  5. 2 teaspoons vegetable oil

  6. 3 garlic cloves -- minced

  7. 2 teaspoons gingerroot -- minced

  8. 1 pound large shrimp -- peel/devein

  9. 1/2 cup chicken stock

  10. 1/4 cup hoisin sauce

  11. 1 tablespoon soy sauce

  12. 2 teaspoons rice vinegar

  13. 1 teaspoon cornstarch

  14. 1/8 teaspoon hot pepper sauce

  15. 2 tablespoons unsalted roast peanuts -- chopped

Instructions Jump to Ingredients ↑

  1. Serve with: Green Salad with Low-fat Ranch Dressing Crispy Bread Sticks Pears with Cheddar cheese Gingersnap cookies A stir-fry with shrimp, vegetables and noodles that make a great one-dish meal. When using a nonstick skillet to stir-fry, you need only a tiny amount of oil. For dessert, cheese and pears round out the four food groups in this meal. Gingersnap cookies are a good choice since they satisfy a sweet craving but are lower in fat than most types of cookie.

  2. Sweet and spicy shrimp make an easy, impressive dinner. If you prefer, you can use wide noodles.

  3. Cut onion in half lengthwise; slice lengthwise into thin strips. Cut snow peas in half diagonally; set aside.

  4. In a large pot of boiling salted water, cook noodles for 7 minutes or until tender but firm; drain.

  5. Meanwhile, in nonstick wok or large skillet, heat oil over medium-high heat; cook onion, garlic and ginger, stirring, for 2 minutes. Add shrimp and snow peas; cook, stirring, for 1 minute.

  6. In bowl, whisk together stock, hoisin sauce, soy sauce, vinegar, cornstarch and hot pepper sauce; stir into shrimp mixture. Increase heat to high; cook, stirring, for 3 minutes or until shrimp are firm and pink and sauce is thickened.

  7. Toss noodles with shrimp mixture. Sprinkle with peanuts.


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