• 1 pound medium shrimp, peeled
• 1 (9 oz) package fresh refrigerated linguini
• 1/4 cup light soy sauce
• 1/4 cup seasoned rice vinegar
• 2 teaspoons sesame oil
• 6 scallions, chopped
• 1 cup frozen petit peas, thawed
• 3/4 cup shredded carrots
• 1 (8 oz) can sliced water chestnuts, drained, rinsed and drained
• 1/4 cup chopped cilantro
• 2 tablespoons minced ginger
• 2 cloves garlic, minced
• 1 teaspoon peanut oil
• 2 tablespoons lime juice
• 1/2 teaspoon black pepper
• 3 tablespoons sliced almonds

Method

If ready-peeled shrimp are not available, peel and devein shrimp and set aside.  

Cook noodles according to package directions, omitting salt and fat.  Drain, rinse in cool water, drain and place on a large platter. 

In a small bowl, stir together the soy sauce, rice vinegar, and sesame oil; drizzle over noodles.  Add the chopped scallions, petit peas, carrots, water chestnuts, and cilantro. Toss lightly.

In a large skillet, heat peanut oil, and add ginger and garlic.  Stir-fry for 1 minute, but be careful not to let them brown.  Quickly add the shrimp, lime juice, and black pepper.  Cook, stirring, for 2 or 3 minutes or just until shrimp turns pink and is no longer translucent. 

Add mixture to noodles and toss together.

Add the sliced almonds to the skillet and toast them, stirring, a minute or two just until fragrant.  Top shrimp and noodles with almonds and serve immediately.

Serves: 6

Contributor: Lillian Julow

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