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4 servings
suggest servings
| 1 | envelope | soup noodles | mix |
| 4 1/2 | cups | water | |
| 2 | tablespoons | rice wine vinegar | |
| 1/2 | teaspoon | ginger | |
| 1 | d | red pepper flakes | |
| 1 | pound | shrimp | cleaned |
| 8 | ounces | sugar snap peas | frozen |
| 1/2 | pound | sugar snap peas | fresh |
| 2 | ounces | radishes | sliced |
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.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 267mg | 11% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 5% | Vitamin C | 5% | |
| Calcium | 5% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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