Thai Shrimp Noodle Bowls

Prep Time 20 minutes    Cook Time 15 minutes     Serves 4

Ingredients

1/4 cup chicken broth
1/4 cup teriyaki sauce
2 tablespoons brown sugar
1 teaspoon dry sherry
1 clove garlic, finely chopped
1/2 teaspoon finely chopped fresh ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced red bell pepper
12 ounces shrimp, peeled and deveined
1 cup (6 ounces) quartered pitted dried plums (prunes)
1 cup thinly sliced zucchini
1 cup sliced green onion
4 cups hot cooked angel hair pasta
Chopped roasted peanuts (optional)

Directions

In medium 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.

Nutritional Information

Calories

552

Cholesterol

129mg

% of Calories from Fat

9%

Total Fat

5g

Sodium

820mg

Carbohydrates

91g

Protein

33g

Fiber

9g

Potassium

528mg