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A simple stir-fry dish with a complexity
of flavors, texture and visual appeal that includes succulent
marinated shrimp, rice noodles, toasted sesame seeds, thin strips
of red and yellow bell pepper and green onions. Recipe compliments
of cookbook author, Ying Chang Compestine.
Noodles
with Sesame Shrimp
- 8 ounces fresh or dry
rice noodles or fettuccine, prepared according to package directions,
rinsed with cold water
- 1 tablespoon MAGGI Seasoning
Sauce
- 1 tablespoon lemon juice
- 2 teaspoons peeled, finely
chopped fresh ginger
- 12 ounces raw large shrimp,
peeled and deveined
- 2 tablespoons canola oil
- 1 tablespoon toasted black
or white sesame seeds or nuts
- 1 small red bell pepper,
seeded and cut into thin strips
- 1 small yellow bell pepper,
seeded and cut into thin strips
- 2 green onions, thinly
sliced diagonally
- 1 tablespoon MAGGI TASTE
OF ASIA Cooking Soy Sauce
- Combine seasoning sauce,
lemon juice and ginger in medium bowl. Add shrimp; toss to coat.
Cover; refrigerate for about 30 minutes.
- Heat oil in large, nonstick
wok or skillet over medium-high heat. Add sesame seeds; cook,
stirring constantly, for about 30 seconds or until seeds are
toasted and fragrant. Remove shrimp from marinade and add to
wok; discard marinade. Cook, stirring constantly, for about 1
minute or until shrimp are opaque.
- Add bell peppers; cook
for 1 minute. Stir in noodles, green onions and soy sauce. Cook,
stirring constantly, for 3 to 4 minutes or until heated through.
Transfer to serving dish. Serve hot or cold.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 390 Calories from Fat:
90 Total Fat: 10 g Saturated Fat: 1 g Cholesterol: 130 mg Sodium:
820 mg Carbohydrates: 52 g Dietary Fiber: 2 g Sugars: 2 g Protein:
20 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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