*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, February 05, 2025 3:08 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Oriental » Gingered Shrimp & Noodle Soup
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Gingered Shrimp & Noodle Soup recipe to your favorite Save to favorite   Discuss Gingered Shrimp & Noodle Soup recipe Write a comment   Print Gingered Shrimp & Noodle Soup recipe Print this recipe   Email Gingered Shrimp & Noodle Soup recipe to friend Email this recipe
  Gingered Shrimp & Noodle Soup
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
Stephen Ceideburg
1 Envelope noodle soup mix with real chicken broth
4 1/2 cup Water
2 tbsp Rice wine vinegar
1/2 tsp Ground ginger, or
1 1/2 tsp Chopped fresh ginger
1 dash 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)
Instructions:
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.

Posted by Stephen Ceideburg
Rate this recipe:  
Featured Recipe
» Banana Oat Bars
Category: Deserts
Hits: 173
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com