THAI SHRIMP NOODLE BOWLS
Prep Time: 20 Minutes
Cook/Bake Time: 15 Minutes
Servings: 4
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)
Preparation
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 (per serving)
Calories 552
Cholesterol 129mg
% of Calories from Fat 9%
Fat 5g
Sodium 820mg
Carbohydrates 91g
Protein 33g
Fiber 9g
California Dried Plum Board - www.californiadriedplums.org
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