Categories: Main Dishes, Pasta
Use leftover cooked pork, chicken or turkey in place of shrimp. Serve leftover pasta cold as a noodle salad.
1/4 cup (60mL) rice vinegar
2 Tbsp (30mL) soy sauce, low sodium
2 Tbsp (30mL) honey
1 tsp (1g) Chinese chili paste , (or pinch red chili pepper flakes)
10 ounces (285g) soba noodles , uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil , divided
2 Tbsp (13g) ginger root , minced
2 green onions , chopped
1 pound (455g) medium shrimp , uncooked, cleaned and deveined
In a jar or small bowl, mix together rice vinegar, soy sauce, honey and chili paste. Set aside.
Cook noodles in a large pot of rapidly boiling water until done. Drain and return to pot. Mix noodles with 1 tsp (5mL) sesame oil and cover to keep warm.
In a large skillet or wok, heat 1 tsp (5mL) sesame oil. Add ginger root, green onions and shrimp, stir frying just until shrimp turns pink. Add sauce and cook for 1 minute. Add noodles and cook until thoroughly heated.
Serve immediately.
Nutrition Facts
Calories: 422
Total Fat: 5g
% Calories from fat: 9%
Protein: 34g
Carbohydrate: 65g
Cholesterol: 173mg
Sodium: 1031mg
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