Shrimp & Noodles
- Number of Servings: 8
Ingredients
1Lb thin whole wheat spaghetti12 oz-16 oz shrimp2tbsp butter1 med head of cabbage, shredded1 lrg summer squash, thinly sliced1 lrg zucchini, thinly sliced1 med onion, thinly sliced2-3 cloves garlic, minced4-8 oz mushrooms, thinly sliced1 med bell pepper, thinly sliced3 stalks celery, sliced3 med-lrg carrots4 tbsp soy sauce2 tbsp fish sauce
Bring water to boil and cook spaghetti until al dente.
In separate bowl combine soy sauce and fish sauce.
Meanwhile, in a large saucepan or wok melt butter. Add Garlic, onion, and celery until just before reaching desired doneness. Add the rest of the vegetables and cook until al dente or your preferred doneness. Add cooked spaghetti and toss to coat with sauce.
Serving Size: 8 1-cup servings
In separate bowl combine soy sauce and fish sauce.
Meanwhile, in a large saucepan or wok melt butter. Add Garlic, onion, and celery until just before reaching desired doneness. Add the rest of the vegetables and cook until al dente or your preferred doneness. Add cooked spaghetti and toss to coat with sauce.
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 275.6
- Total Fat: 4.5 g
- Cholesterol: 90.6 mg
- Sodium: 804.1 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 10.6 g
- Protein: 18.8 g
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