Spicy Thai Noodles

The frigid temperature in Halifax today is enough to send a chill down your spine and back up again. After copious amounts of tea, and a hot water bottle on my lap, my last resort is a spicy dish to get my blood flowing again. I swiped this recipe from the back of a frozen veg bag, and I haven’t looked back since. This is one of my favorite mid-week-dinners; it is so simple and with all those veggies it’s actually good for you. 

Ingredients: 

• Rice noodles (purple package)
• Sesame Oil – 2tsp
• Sodium Reduced Soy Sauce – 1/4 cup 
• Sodium Reduced Chicken/Veg broth – 1/4 cup 
• Peanut butter – 1tbsp 
• Sugar (1pk Splenda) – 2tsp 
• Minced Ginger – 2tsp
• Canola oil -1 tsp
• Garlic cloves – 2
• tsp red pepper flakes- 1/4 – 1/2 tsp (easy tiger)
• Green Giant Valley Selections Japanese Mix – 1pkg
• medium sized shrimp , peeled, deveined. (could use tofu/ chicken)
• Chopped Cilantro – 1/4 cup 

Directions:
Bring a large pot of water to a boil over high heat
Add noodles and cook according to package (usually 5 mins)
Drain well and toss with sesame oil (set aside)
In a small bowl whisk together soy sauce, broth, peanut butter, sugar and ginger. 
Heat oil in a large frying pan. 
Stir in garlic and red pepper flakes. Cook 30 seconds. 
Stir in vegetables and cook, stir on medium-high heat (3-4 minutes)
Add shrimp and cook until they turn pink. Stir in soy mixture and cook stiring occaisionally for 1 minute. 
Toss with noodles, sprinkle with cilantro

Makes 4-6 servings
230 calories, 7 g fat, 29g protein, 15g carbohydrates. 






sincerely freezing,
sp