Thai shrimp & dried plum noodles

Shrimp noodle bowls are packed with vegetables and sparked with the exotic flavors of Thai cuisine. Top with chopped peanuts for a great texture contrast.

Serves 4

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

• 1/4 cup chicken broth
• 1/4 cup teriyaki sauce
• 2 tablespoons brown sugar
• 1 teaspoon dry sherry
• 1 clove garlic, finely chopped
• 1/2 teaspoon finely chopped fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon vegetable oil
• 1 cup thinly sliced carrots
• 1 cup thinly sliced red bell pepper
• 12 ounces shrimp, peeled and deveined
• 1 cup (6 ounces) quartered pitted dried plums
• 1 cup thinly sliced zucchini
• 1 cup sliced green onion
• 4 cups hot cooked angel hair pasta
• Chopped roasted peanuts (optional)

Directions

• In medium bowl, combine broth, teriyaki sauce, brown sugar, sherry, garlic, ginger, and red pepper flakes; set aside.
• In large skillet, heat oil over medium-high heat until hot.
• Add carrots and bell pepper; stir-fry 5 minutes.
• Add shrimp, dried plums, zucchini, green onion and reserved broth mixture; cook and stir 5 minutes or until shrimp is pink.

Serve in individual bowls over pasta and top with peanuts, if desired.

Nutritional information

• Calories: 552
• Cholesterol: 129 mg
• % of calories from fat: 9%
• Total fat: 5 g
• Sodium: 820 mg
• Carbohydrates: 91 g
• Protein: 33 g
• Fiber: 9 g
• Potassium: 528 mg

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