Low Fat Pasta Recipes

Ingredients:

1/4 lb dried rice noodles
2 tsp peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
1/2 lb small shrimp, peeled and deveined
2 cup mung bean sprouts
1/2 cup sliced scallion greens
3 tbsp rice vinegar
2 1/2 tbsp fish sauce
2 tbsp sugar
1 tsp chinese chile paste with garlic
2 tbsp chopped dry-roasted peanuts

Instructions:

1. In a large bowl, soak rice noodles in warm water to cover until they are
limp and white, about 20 minutes.

2. In a wok or large deep skillet, heat oil over high heat until very hot.
Add the garlic and stirfry until golden, about 10 seconds. Add the egg and
cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry
until they curl and turn pink, about 2 minutes.

3. Drain the noodles and add to the wok, tossing with tongs until they
soften and curl, about 1 minute. Add bean sprouts, scallion greens,
vinegar, fish sauce, sugar and chile paste; toss until the shrimp are fully
cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with
peanuts and serve immediately.

Makes about 4 cups, for 3 servings.

415 calories per serving: 28 grams protein. 9 grams fat(1.7 grams saturated
fat), 56 grams carbohydrate; 1,415 mg sodium; 188 mg cholesterol; 1 gram
fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 3