Shrimp & Noodles

1Lb thin whole wheat spaghetti
12 oz-16 oz shrimp
2tbsp butter
1 med head of cabbage, shredded
1 lrg summer squash, thinly sliced
1 lrg zucchini, thinly sliced
1 med onion, thinly sliced
2-3 cloves garlic, minced
4-8 oz mushrooms, thinly sliced
1 med bell pepper, thinly sliced
3 stalks celery, sliced
3 med-lrg carrots
4 tbsp soy sauce
2 tbsp fish sauce

You can add fresh cilatro and lime to this dish. Or use a thai peanut sauce in place of the fish sauce with chopped peanuts for a different flavor. You can add red pepper flakes to add spice or any other hot sauce you might desire. You could also use reduced sodium soy sauce and save yourself some sodium!

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