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Ingredients
Grated rind and juice of 1 orange
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons Asian chile paste
1 1/2 tablespoons sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
8 ounces shrimp, peeled
3 cups cooked udon noodles
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped dry-roasted peanuts
Instructions
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons Asian chile paste
1 1/2 tablespoons sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
8 ounces shrimp, peeled
3 cups cooked udon noodles
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped dry-roasted peanuts
1. Combine orange rind and juice, hoisin sauce, soy sauce, chile paste, sugar and vinegar in a bowl; set aside.
2. Combine sesame oil and canola oil in a skillet; heat over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking 1 to 2 minutes.
3. Add noodles and reserved sauce. Cook 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts. Serves 4.
By Terry Conlan, "Relish the Healthy Table," March 2006
Nutritional Information
2. Combine sesame oil and canola oil in a skillet; heat over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking 1 to 2 minutes.
3. Add noodles and reserved sauce. Cook 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts. Serves 4.
By Terry Conlan, "Relish the Healthy Table," March 2006
Per serving: 331 calories, 12g fat, 19g prot., 39g carbs., 0.5g fiber, 558mg sodium.
