Dinner Is Served

I've been kicking this recipe around for the past couple of weeks. Every member of my house loves it... so I've decided it has passed the taste test and I'm putting it up. It's basically an asian flavored noodle dish... kind of reminds me of Vietnamese style noodles in that it isn't as saucy as say a lo mein dish and the light sauce is almost absorbed by the noodles. It is super light while still being flavorful. Once your pasta water is boiling this whole dish cooks in 10 minutes. Seriously.

Scallion & Ginger Shrimp With Noodles

12 ounces angel hair pasta (could of course use a package of thin rice noodles)
8 oz frozen raw shrimp
2 c frozen broccoli florets (could use 1 head of fresh cut into pieces)
2 bunch green onions, chopped into small pieces (white & geen parts)
3 T chopped ginger (medium fine dice)
3 T vegetable oil
1/2 c soy sauce, reduced sodium*
1 T rice wine vinegar ( I used seasoned)
1/2 c chicken broth (or water) used as needed


Start pot of water to a boil for pasta. With a pasta insert I throw the frozen broccoli in the boiling (salted) water for 2 minutes (you can do this with the fresh broccoli too). Take broccoli out, drain, and set aside. In large skillet heat oil over med-high flame. Add ginger and scallions and saute for a minute. Add soy sauce cooking the ginger & scallions together for another minute or two. Add the frozen shrimp and cook until cooked through (5-6 minutes for frozen about 2-3 for fresh). While the shrimp cooks and the soy sauce cooks down add chicken broth a tablespoon at a time to keep a small amount of steaming liquid. Put pasta in the pot and boil as directed (2-4 minutes). The pasta and the shrimp should be done at about the same time. While they cook chop your cooked broccoli into small florets. When the shrimp is cooked through I remove them and dice them and put them back in (it's easier for the kids) you can do that or just leave them whole. Season the shrimp and ginger and scallions with the rice wine vinegar. Taste your cooking liquid and season with extra soy sauce or salt if needed! There should be about a half cup of cooking liquid in the pan if not add more broth. When the pasta is done drain it and add it to the shrimp in the saute pan. Add the broccoli to the pan. Take the pan off the heat and toss everything together. I find tongs especially useful for this.

*Reduced (or Low) Sodium Soy Sauce is imperative in this recipe... because we reduce the sauce over heat the saltiness only intensifies as it cooks down... with regular soy sauce I found the recipe to be WAY to salty.


This makes 4 portions at 250 calories each (and it costs about $7)


Here's how to do all that in 10 minutes:

Dump your broccoli in the water
Peel and chop your ginger
Take the broccoli out and set aside
Put the oil in your saute pan and heat
Chop your scallions
Add ginger & scallions to pan
Chop your broccoli
Add shrimp to your pan
Adjust pan liquid as needed
Cook your noodles
Season shrimp with vinegar (and soy sauce if needed)
Dump noodles and broccoli in and toss


Baby really did like it...