Spaghetti takes on the flavors of the Far East Quick: This Asian shrimp and vegetable dish builds on a crispy noodle base. A nonstick skillet helps.

Fast & Fresh

September 03, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

Plain old cooked spaghetti is transformed with this recipe into an exciting dish with Asian overtones. The crispy cake is topped with a mild Asian shrimp and vegetable sauce.

The trick for crisping the noodle cake is a good nonstick skillet, medium heat and patience. Don't peek too often, the bottom of the cake takes a while to thoroughly brown.

Freshly grated carrots tossed with drained water chestnuts and a mild fruity dressing add texture to the meal. Serve a raspberry sorbet or sherbet for dessert.

Crispy noodle cake with shrimp and sugar snap peas

Serves 6 as an entree

4 cups cooked spaghetti or capellini

1 tablespoon vegetable oil

2 teaspoons Asian (toasted) sesame oil

1 egg, lightly beaten

1 tablespoon freshly grated ginger

12 ounces medium shrimp (about 25), peeled, deveined, rinsed and patted dry

2 cups chicken broth

2 1/2 tablespoons cornstarch

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon Asian (toasted) sesame oil

1 tablespoon vegetable oil

1/2 pound sugar snap peas, stem removed

3 tablespoons minced scallion

1 1/2 tablespoons peeled, minced fresh ginger root

In a bowl, toss the noodles with the oils, egg and ginger. Heat a medium-sized nonstick skillet on medium-high heat.

Add the noodle mixture, pressing gently to form a pancake in the skillet. Cook for 6 to 8 minutes without touching, or until the bottom of the cake is brown and crispy.

Flip the noodle cake and continue cooking until other side is crispy. Slide off onto a serving platter and hold at a warm temperature.

Meanwhile, place the chicken broth in a medium bowl and stir in the cornstarch, soy sauce, sugar, and sesame oil.

In a wok or skillet, heat 1 tablespoon vegetable oil over high heat until it just begins to smoke. Add the shrimp and stir-fry 1 to 2 minutes, or until the shrimp are just cooked through. Stir in the broth mixture and simmer, stirring, for 1 minute.

Add the sugar snap peas, scallion and ginger and heat the mixture, stirring, until hot (about 1 minute).

Pour the sauce over the noodle cake and serve by cutting into wedges.

Per serving: 334 calories, 1 grams saturated fat, 3 grams polyunsaturated fat, 37 grams complex carbohydrates.

Pub Date: 9/03/97

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