Sweet n' Tangy Scape Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 oz cellophane noodles8 oz shirataki noodles1/4 cup Steel's hoisin sauce2 tsp worcestershire sauce2 tsp rice vinegar4 tsp sugar2 tsp grated fresh ginger1 tsp garlic powder52 small, pre-cooked shrimp (like from a cocktail shrimp ring), tails removed and thawed10.5 oz broccoli, chopped and blanched4 garlic scapes, sliced thinly on the diagonal
Break cellophane noodles into a bowl and cover with hot water. Stir and set aside for 10 minutes. Drain, add shirataki noodles and reserve.
In a bowl, whisk together hoisin, worcestershire, vinegar, sugar, ginger and garlic powder.
Add shrimp and stir well to combine. Set aside.
Heat a small amount of non-stick cooking spray in a large non-stick frypan over high heat.
Add broccoli and garlic scapes and cook, stirring, 4-5 minutes. Reduce heat to low.
Add noodles and shrimp with the marinade and cook until the sauce thickens slightly and noodles are hot.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, whisk together hoisin, worcestershire, vinegar, sugar, ginger and garlic powder.
Add shrimp and stir well to combine. Set aside.
Heat a small amount of non-stick cooking spray in a large non-stick frypan over high heat.
Add broccoli and garlic scapes and cook, stirring, 4-5 minutes. Reduce heat to low.
Add noodles and shrimp with the marinade and cook until the sauce thickens slightly and noodles are hot.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 609.7
- Total Fat: 1.2 g
- Cholesterol: 245.0 mg
- Sodium: 874.1 mg
- Total Carbs: 121.8 g
- Dietary Fiber: 8.7 g
- Protein: 20.5 g
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