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