A Recipe for Me

This light meal for two is from the Better Homes and Gardens “Cooking for 2” magazine. I made it this evening and it was easy and delicious. Of course I had to add my own spin to it, so what you see here is my version.

What you’ll need:

• 2 oz. rice sticks or dried vermicelli, broken
• 3 T sherry
• 3 T soy sauce
• 1 T cornstarch
• 8 oz. skinless, boneless chick breast halvess (sub thighs if you prefer dark meat)
• 1 medium carrot, cut into thin bite-size strips or thinly sliced
• 1 C broccoli florets
• 1 small red or green sweet (bell) pepper, cut into 1-inch strips
• 2 T cashew halves or peanuts

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• 1 lb large raw peeled and deveined shrimp, cut into bite-size pieces
• 1 T vegetable oil
• 2 cloves garlic, minced
• 1 T minced fresh ginger root
• 1 large red bell pepper, quartered, seeded, and cut into 1/2-inch strips
• 1/3 lb snow peas, trimmed
• 1 package (9.5 ounces) soba noodles, cooked according to package directions
• 1 container (8 oz) Thai peanut sauce
• 2 T fresh cilantro leaves
• 1/2 dry roasted peanuts

Heat wok or large nonstick skillet over medium-high heat. Add shrimp, oil. garlic, and ginger; stir-fry for 1 minute. Add bell pepper and snow peas; stir-fry for 2 minutes. Add cooked noodles and sauce; toss until well mixed. Place in large bowl; top with cilantro and peanuts.

Makes 4-6 servings

calories 390 * fat 13 g * cholestrol 37 mg * sodium 761 mg * carbohydrate 57 g * fiber 5 g