Spicy Thai Shrimp and Noodles Recipe
6 ounces uncooked spaghetti noodles
2 teaspoons peanut or vegetable oil
1 medium onion, thinly sliced
1 teaspoon ginger, minced
½ teaspoon red pepper flakes
12 shiitake mushrooms, stems and caps coarsely chopped
4 heads (approx. 1 pound) baby bok choy, coarsely chopped
4 green onions, cut diagonally into ½ inch pieces
1 pound large shrimp, peeled, deviened and rinsed
2 cup reduced sodium, fat free chicken broth
2 cloves garlic, minced
1 teaspoon sesame oil
1 small (approx. 1 pound) jicama, peeled and 2 inch julienne-cut
½ cup fresh cilantro leaves
Cook noodles until almost done. Remove from heat, drain and set aside. Add 1-teaspoon oil to a large nonstick skillet and heat over high heat until hot. Add onion, ginger and red pepper flakes and stir-fry about 1 minute. Add mushrooms and stir-fry another 2 minutes. Remove from skillet and keep warm.
Add bok choy and stir-fry until crisp-tender. Add to mushroom mixture and keep warm. Heat the remaining teaspoon oil over high heat until hot. Pat shrimp dry with a paper towel and then stir-fry about 2 minutes or until almost done. Add shrimp to the mushroom mixture and keep warm.
Combine the broth and garlic and bring to boil. Stir in noodles and boil until finished cooking and soft and most of the liquid is absorbed, about 4-5 minutes. Return shrimp and vegetables to the skillet, toss to combine and heat through. Add the jicama and drizzle with sesame oil. Toss to coat and continue heating until hot. Sprinkle with cilantro and serve.
Makes 4 Servings
Serving Size: 10-12 ounces
Nutrients per serving:
Calories: 414
Total fat: 8 grams
Saturated fat: 1grams
Cholesterol: 173 mg
Sodium: 275 mg
Carbohydrate: 55 grams
Protein: 37 grams
Dietary fiber: 13 grams
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