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Gingered Shrimp & Noodle Soup

Yield: 6 Servings

Ingredients and directions for this recipe

Stephen Ceideburg
1 Envelope noodle soup mix
-with real chicken broth
4 1/2 c Water
2 tb Rice wine vinegar
1/2 ts Ground ginger, or
1 1/2 ts Chopped fresh ginger
1 ds Dried red pepper flakes
1 lb Medium uncooked shrimp,
-cleaned
8 oz Frozen sugar snap peas,
-partially thawed, or
1/2 lb Fresh sugar snap peas
2 oz Radishes, sliced (about 1/3
-cup)

In large saucepan, combine noodle soup mix, water, vinegar, ginger
and red pepper flakes. Cover and bring to a boil, then simmer
uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar
snap peas and radishes. Simmer, stirring occasionally, 4 minutes or
until shrimp are pink and vegetables are tender-crisp.

Microwave directions: In 3-quart microwave-safe casserole, combine
water, vinegar, ginger and dried red pepper flakes. Microwave covered
on high for 10 minutes or until boiling. Stir in noodle soup mix,
shrimp, sugar snap peas and radishes. Microwave covered 4 minutes or
until shrimp turn pink. Stir, then let stand covered 2 minutes.

Variation: Use 1 pound boneless chicken breasts, cut into %- inch
pieces. Increase 4-minute cooking time to
10 minutes.

Per 1 3/4-cup serving: 149 calories (61 percent from protein, 27
percent from carbohydrate, 12 percent from fat), 23 grams protein, 10
grams carbohydrate, 2 grams fat, 176 milligrams cholesterol, 1,105
milligrams sodium.

Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.

From the Oregonian's FOODday, 1/5/93.

See also:
Previous recipe Gingered Shrimp
Next recipe Gingered Shrimp And Noodle Soup

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