Cold Chinese Style Noodles with Shrimp
(makes 4 servings)
| 1 | pound (480 g) medium or large shrimp, shelled and cleaned |
| 2 | teaspoons (10 ml) dark sesame oil |
| 2 | tablespoons (30 ml) low sodium soy sauce |
| 3 | tablespoons (45 ml) rice wine vinegar |
| 1 | tablespoon (15 ml) grated fresh ginger |
| 1/8 | teaspoon (0.6 ml) sugar substitute |
| 1/8 | teaspoon (0.6ml) garlic powder |
| 1/8 | teaspoon (0.6 ml) dried red pepper flakes |
| 8 | ounces (240 g) capellini or angel hair pasta |
| 1 | pound (480 g) English cucumber, cut in half lengthwise and slice very thin |
| 2 | scallions, white part only, sliced very thin |
| 3 | tablespoons (12 g) chopped cilantro |
| 1 | tablespoon (15 ml) toasted sesame seeds |
- If your market will not steam your shrimp, place them in simmering water until they turn pink. Drain, cool and shell and clean. Refrigerate until ready to use.
- In a small bowl combine the oil, soy sauce, vinegar, ginger, sugar substitute, garlic powder, and red pepper flakes. Set aside.
- Cook the pasta as per package directions until al dente. Drain under cold water and place in a large bowl.
- Toss the noodles with shrimp, cucumber and dressing. Add the scallions and cilantro. Garnish with sesame seeds and serve.
| Per serving: | 336 calories (15% calories from fat), 24 g protein, 5 g total fat (0.9 g saturated fat), 47 g carbohydrates, 3 g dietary fiber, 135 mg cholesterol, 359 mg sodium |
| Diabetic exchanges: | 2 very lean protein, 3 carbohydrate (bread/starch) |
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