Low Sodium Version Ginger Shrimp
Servings
2Serving size
4 ounces shrimp and 2 ounces noodlesThis recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
Ingredients
| 16 piece whole Mushrooms, shiitake, raw (thinly sliced) |
| 0 fluid ounces Water |
| 6 tsp. Ginger root, raw (minced) |
| 2 clove Garlic, raw (minced) |
| 1 large (7-1/4 to 8-/1/2 inches long) Carrots, raw (peeled and cut into matchstick) |
| 2 tsp. Sesame oil |
| 3 tsp. Rice Vinegar |
| 2 tsp. Low sodium soy sauce |
| 2/3 cup Fresh edamame |
| 4 2 ounces Soba noodles (or angel hair pasta) |
| 8 3 ounces Shrimp, raw (peeled and deveined) |
| 1 100 grams Low sodium chicken or vegetable stock |
Instructions
Place the water in a large stock pot over high heat.
When the mushrooms are done, add the ginger and garlic and cook for about 3 minutes, tossing frequently. Add the carrots and sesame oil and toss for another minute.
Add the lime juice, vinegar and soy sauce with the pepper and edamame.
Add the noodles to the boiling water. Stir occasionally. The noodles will cook quickly.
Add the shrimp to the pan. Toss the ingredients until well blended and cook for about 3 minutes.
When the noodles are done add them to the pan. Add the chicken stock and cook for about 3 - 5 minutes until the shrimp are done, then serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is quick and simple and was inspired by those dishes that I have had at Asian restaurants. Usually they are full of fat and salt, but this version focuses on the great ginger flavor, with lots of great veggies and about half the calories and sodium.