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.
- 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
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.