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Shanghai Pasta

Makes: 4 servings Yield: 4 main-dish servings
Start to Finish 30 mins
Shanghai Pasta
Ingredients
  • 8  ounces  dried fusilli, linguine, or spaghetti
  • 3  tablespoons  soy sauce
  • 1  tablespoon  bottled plum sauce
  • 1  teaspoon  toasted sesame oil
  • 1/2  teaspoon  red chili paste (optional)
  • 1  tablespoon  cooking oil
  • 1  medium red and/or green sweet pepper, cut into bite-size pieces
  • 1  cup  fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
  • 12  ounces  frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
  • 2  cloves garlic, minced
  • 1  teaspoon  grated fresh ginger
  • 1/4  teaspoon  ground black pepper
  • 2  green onions, bias sliced into 1-inch pieces
  • 2  teaspoons  sesame seeds, toasted
Directions

1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.

2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

Nutrition Facts (Shanghai Pasta)
  • Servings Per Recipe 4,
  • cal. (kcal) 387,
  • Fat, total (g) 8,
  • chol. (mg) 129,
  • sat. fat (g) 1,
  • carb. (g) 51,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 27,
  • vit. A (IU) 1895,
  • vit. C (mg) 54,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 153,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 850,
  • Potassium (mg) 392,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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