Gingered Shrimp And Noodle Soup
Ingredients
1 envelope noodle soup mix with real chicken broth
4-1/2 C. water
2 Tbsp. rice wine vinegar
1/2 tsp. ground ginger, or 1-1/2 tsp. chopped fresh ginger
1 dash dried red pepper flakes
1 lb. medium uncooked shrimp, cleaned
8 oz. frozen sugar snap peas, partially thawed, or 1/2 lb. fresh sugar snap peas
2 oz. radishes, sliced (about 1/3 C.)
Cooking Instructions
In large saucepan, combine noodle soup mix, water, vinegar, ginger and red pepper flakes. Cover and bring to a boil; then simmer, uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar snap peas and radishes. Simmer, stirring occasionally, 4 minutes, or until shrimp are pink and vegetables are tender and crisp. To Microwave: In 3-quart microwave safe casserole, combine water, vinegar, ginger and dried red pepper flakes. Microwave covered on high 10 minutes, or until boiling. Stir in noodle soup mix, shrimp, sugar snap peas and radishes. Microwave, covered, 4 minutes, or until shrimp turn pink. Stir, then let stand, covered, 2 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)