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Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

THAI SHRIMP NOODLE BOWLS

Prep Time  - Serves  25

Ingredients

12 oz chicken broth
12 oz teriyaki sauce
1/2 cup brown sugar
1 ½ T dry sherry
6 each clove garlic, finely chopped
1 T finely chopped fresh ginger
1 ½ tsp crushed red pepper flakes
3 oz vegetable oil
1 qt thinly sliced carrots
1 qt thinly sliced red bell pepper
4 ½ lb Shrimp, peeled and deveined
36 oz quartered pitted dried plums *
1 qt thinly sliced zucchini
1 qt sliced green onion
75 oz hot cooked Angel Hair pasta
roasted peanuts (optional)

*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.

Directions

In a 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. 

Labeling


Nutrition Facts

Calories
552
Cholesterol
129mg
% of Calories from Fat
9%
Total Fat
5g
Sodium
820mg
Carbohydrate
91g
Protein
33g
Fiber
9g

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