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)|