crispy shrimp with chinese noodles and spicy garlic sauce

oil for deep frying (recommend extra virgin olive oil)
2 T of peanut oil
3/4 C / 4 oz garlic
1/2 T brown sugar
1/2 T splenda
1/2 C rice wine
1/4 C rice wine vinegar
2 TB & 1 TB soy sauce (low sodium)
4 oz / 1 Cup carrots, julienne
4 oz green onions
optional: if you want it spicy: 2 tsp vietmanese chile sauce

12 oz thin spaghetti noodles, wheat is the healthiest
1 Lb large shrimp, tails removed
salt and pepper
1/2 c Flour
1/4 Tsp seasame oil

**you can subsitute or leave out many ingredients and the cooking time is an estimate

bring large pot to a boil. in a wok or deep sauce pan heat 3" of peanut oil at 375 degrees

make the sauce:
in a large skillet, heat 2 T of peanut oil, over medium high heat and satuee the garlic until golden (2-3 minutes)

stire in the sugars and carmelize the garlic (another 1-2 minutes)

deglaze with rice wine, rice wine vinegar and soy sauce

add carrotts, haircots verts & 2 oz green onions. stir in the chile sauce

add salt to boiling water and cook noodles, drain the noddles and at to the sauce

season the shrimp with salt and pepper and toss with flour to coat lightly

deep fry until golden brown and drain on paper towels

add to the noodles with the remaining green onions and serve up!



Number of Servings: 4

Recipe submitted by SparkPeople user KLOVEROCK.