Longevity Noodles

I seem to go in “kicks”. Sometimes its muffins. Sometimes its brownies. This time it’s noodles. I’ve made three noodle dishes in the last 3 weeks. Maybe I’ve had my fill after tonight. Maybe.

I’m really glad I made this recipe. It was full of flavor and even Grumpy liked it! I was a little afraid I was going to hear “you just made shrimp on Saturday….” but instead I heard, “I saw the spaghetti noodles and I got excited, I thought you were making spaghetti.” lol. Sigh. I can never win.

Longevity Noodles
Cooking Light Annual Recipes, 1999, page 118

1 tablespoon dry white wine or water
1 tablespoon low-sodium soy sauce
1 teaspoon white pepper (I didn’t have white so I used black…don’t think it made a difference)
1 teaspoon minced peeled fresh ginger
1/2 teaspoon cornstarch
20 medium shrimp, peeld and deveined (about 1/2 pound)
2 tablespoons vegetable oil
2 cups sliced fresh shiitake mushroom caps
1 cup diagonally sliced carrot
4 cups hot cooked whole wheat spaghetti (I used regular)
1 tablespoon white wine vinegar (can you believe the only “white” vinegar I had was rice wine? I used that – didn’t seem to make it taste funny!)
1/4 teaspoon salt
2-1/2 tablespoons minced green onions

Combine first 5 ingredients in a large zip-top plastic bag; add shrimp. Seal bag, and marinate shrimp in refrigerator 15 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture, and saute 3 minutes. Add mushrooms and carrot; stir-fry 2 minutes. Stir in pasta, vinegar, and salt; cook 2 minutes o until thoroughly heated. Sprinkle with minced onion. Yield: 4 servings (serving size 1-1/2 cups)

Calories: 333
Fat: 10.5
Fiber: 6.4
WW Points: 7


  1. says

    You’re so right: there’s something so addictingly comforting about a nice bowl of noodles. This looks delicious, and I’m a huge fan of shrimp–and ginger! Yum!

  2. says

    I love shrimp and this looks great. And I think I have everything but the shrimp. I just live down the street from the fish market so maybe…O.K. probably!

  3. says

    Sounds good. The only difference rice wine vinegar would have made is that it is less acidic than other vinegars so the dish might have been more tangy otherwise.

    Glad it turned out perfect.

  4. Katy says

    LOL about the noodle kick. I do the same thing with foods, too.

    This looks delicious! And personally, I think your substitutions make it more Asian-like. I would’ve done the same thing, if that’s any kind of consolation LOL

  5. says

    These look great! Thanks for posting nutrition and point info. Of course, I would have eyeballed it and said “two points”. Maybe that is why WW is not working as well as it should for me.:-)

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