Gingered Shrimp Noodle Soup
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
soup noodles
mix |
* |
| 4 ½ | cups |
water
|
|
| 2 | tablespoons |
rice vinegar
|
|
| ½ | teaspoon |
ginger
|
|
| 1 | d |
red pepper flakes
|
*
|
| 1 | pound |
shrimp
cleaned |
|
| 8 | ounces |
sugar snap peas
frozen |
*
|
| ½ | pound |
sugar snap peas
fresh |
*
|
| 2 | ounces |
radishes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
soup noodles
mix |
* |
| 1.1 | l |
water
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 2.5 | ml |
ginger
|
|
| 1 | d |
red pepper flakes
|
*
|
| 453.6 | g |
shrimp
cleaned |
|
| 231.2 | ml/g |
sugar snap peas
frozen |
*
|
| 226.8 | g |
sugar snap peas
fresh |
*
|
| 57.8 | ml/g |
radishes
sliced |
|
Directions
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.
