Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SHRIMP--------------------------------
1 lb Large shrimp (31-35 per lb.) . coconut
2 tb Butter or margarine 2 ts Sugar
1/2 c Unsweetened shredded dried x Seasoned noodles (below)

----------------------SEASONED NOODLES---------------------------
3 qt Water 3 tb Soy sauce
1 lb Fresh Chinese noodles (or 3 tb Seasoned rice vinegar (or
.fresh spaghetti/linguine) . rice vinegar mixed with
1 md Cucumber, thinly sliced . 1/2 teaspoon sugar)
. (about 3/4 lb.)

------------------------PER SERVING-----------------------------
563 x Calories (24% from fat) 73 g Carbohydrates
33 g Protein 1223 mg Sodium (Ed. note: WOWSA!)
15 g Fat (8.8g saturated) 238 mg Cholesterol

* Spaghetti-size; found in refrigerated section of Asian markets and
some supermarkets.

Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. When pan is
hot, swirl butter until melted, then all at once add shrimp and
coconut.

Stir-fry until shrimp are pink and opaque in center (cut to test)
about 3 minutes. Sprinkle with sugar and sitr-fry for about 30
seconds. Spoon shrimp over seasoned noodles on plates.

SEASONED NOODLES: In a covered 5- to 6-quart pan over high heat,
bring water to boil. Add noodles. Cook, uncovered, until tender to
bite, about 5 minutes. Drain.

From SUNSET magazine, 5/94.

typing by iris grayson
Submitted By IRIS GRAYSON On 05-17-95

Browse by categories