Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1 lb Medium uncooked shrimp,
1 Envelope noodle soup mix -cleaned
-with real chicken broth 8 oz Frozen sugar snap peas,
4 1/2 c Water -partially thawed, or
2 tb Rice wine vinegar 1/2 lb Fresh sugar snap peas
1/2 ts Ground ginger, or 2 oz Radishes, sliced (about 1/3
1 1/2 ts Chopped fresh ginger -cup)
1 ds Dried red pepper flakes

In large saucepan, combine noodle soup mix, water, vinegar, ginger
and red pepper flakes. Cover and bring to a boil, then simmer
uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar
snap peas and radishes. Simmer, stirring occasionally, 4 minutes or
until shrimp are pink and vegetables are tender-crisp.

Microwave directions: In 3-quart microwave-safe casserole, combine
water, vinegar, ginger and dried red pepper flakes. Microwave covered
on high for 10 minutes or until boiling. Stir in noodle soup mix,
shrimp, sugar snap peas and radishes. Microwave covered 4 minutes or
until shrimp turn pink. Stir, then let stand covered 2 minutes.

Variation: Use 1 pound boneless chicken breasts, cut into %- inch
pieces. Increase 4-minute cooking time to 10 minutes.

Per 1 3/4-cup serving: 149 calories (61 percent from protein, 27
percent from carbohydrate, 12 percent from fat), 23 grams protein, 10
grams carbohydrate, 2 grams fat, 176 milligrams cholesterol, 1,105
milligrams sodium.

Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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