Recipe modified from one found in Clean Eating magazine (shocker, I know - it is just such a GREAT magazine)!
1 pkg brown rice noodles (Asian food aisle)
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato sauce
3 tbsp peanut butter (I used fresh ground)
1 tsp ground ginger
4 cloves garlic, minced
1/2 tsp red pepper flakes (more if you like extra heat)
juice of 1 lime
1 cup bean sprouts
1 lb raw shrimp, tails removed
Cook noodles according to directions. Rinse in hot water, drain, set aside. Boil broccoli florets for 5 minutes, drain, set aside.
Combine coconut milk, sauce, peanut butter, ginger, garlic, pepper flakes and lime juice in a bowl. Mix to thoroughly combine.
Simmer coconut mixture and bean sprouts for 5 minutes, stirring often. Add shrimp and broccoli and cook until done. Add noodles to the shrimp mixture and serve it up while hot! Made just enough for 4 servings.
Kids review: They were not home, but I KNOW my son would eat this. My daughter decided she doesn't like shrimp (or anything else for that matter) right now, but she would probably eat the noodles and I would add some cubed chicken. I will make this again and use this fabulous sauce for other dishes like chicken and peas!
Nutritional info (approximate): 338 calories; 9g total fat; 2g sat fat; 48g carbs; 6g fiber; 20g protein; 55mg cholesterol; 2.5g sugars
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