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By: G G.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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8 ounces soba noodles or whole-wheat spaghetti 0.25 cup natural crunchy peanut butter 4 cups Shredded cabbage 2 cups shredded carrots 1 cup edamame, shelled and thawed 1 tablespoon grated fresh ginger 2 each garlic cloves, minced 0.5 cup Chicken broth 1 pound of shrimp, peeled and uncooked 2 tablespoon Hoisin sauce 2 teaspoon chili sauce or 1 teaspoon red chili paste 0.25 cup chopped cilantro (optional), Non-stick cooking spray |
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| Directions: | ||
| Cook noodles. Drain and rinse. Set aside in large mixing bowl. In a small saucepan, combine garlic, ginger, chicken broth, peanut butter, hoisin sauce, and chili sauce. Cook on low heat stirring until peanut butter is blended. Spray non-stick spray in large frying pan. Add cabbage, carrots, and edamame. Cook for about 5 minutes. Add shrimp and sauce mixture and cook until shrimp turn pink, about 5 minutes. Pour mixture over noodles and mix until noodles are well coated. Top with fresh cilantro (optional) and serve. | ||
| Notes: | ||
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