Gingered shrimp & noodle soup Recipe

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Gingered shrimp & noodle soup

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Pastas & Noodles, Seafood, Shrimp, Soups & Stews	Rating:	0
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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	lbs	Medium uncooked shrimp
		-cleaned
8	oz	Frozen sugar snap peas
		-partially thawed, or
1/2	lbs	Fresh sugar snap peas
2	oz	Radishes, sliced (about 1/3
		-cup)

Procedures:

1	In large saucepan, combine noodle soup mix, water, vinegar, ginger and red pepper flakes.
2	Cover and bring to a boil, then simmer uncovered, stirring occasionally, 1 minute.
3	Stir in shrimp, sugar snap peas and radishes.
4	Simmer, stirring occasionally, 4 minutes or until shrimp are pink and vegetables are tender-crisp.
5	microwave directions: in 3-quart microwave-safe casserole, combine water, vinegar, ginger and dried red pepper flakes.
6	Microwave covered on high for 10 minutes or until boiling.
7	Stir in noodle soup mix, shrimp, sugar snap peas and radishes.
8	Microwave covered 4 minutes or until shrimp turn pink.
9	Stir, then let stand covered 2 minutes.
10	variation: use 1 pound boneless chicken breasts, cut into %- inch pieces.
11	Increase 4-minute cooking time to 10 minutes.
12	per 1 ?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.
13	exchanges: ?vegetable, ?bread, 2 meat.
14	from the oregonian"s foodday, 1/5/93.