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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 ounces udon noodles, cooked,drained |
4 teaspoons vegetable oil |
3 scallions, slice |
2 medium carrots, diagionally sliced |
1/4 lb mushroom, sliced |
2 tablespoons gingerroot, minced |
2 cloves garlic, minced |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1 teaspoon lemon, rind of, grated |
1 teaspoon sugar |
1/2 teaspoon ground turmeric |
4 cups reduced-fat chicken broth |
1/2 lb medium shrimp, peel,deveined |
1/4 lb spinach, stem,sliced in thin strip |
Directions:
1. Heat oil in saucepan over medium heat.
2. Add scallions, carrots and mushrooms.
3. Cook 3 minutes, stirring occasionally.
4. Stir in next 7 ingredients (through turmeric) and cook 2 minutes.
5. Add broth.
6. Bring to a boil.
7. Stir in shrimp, spinach and cooked noodles.
8. Cook 2 minutes or until shrimp turns opaque.
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