Description
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Ingredients
- 4 ounces thin egg noodles
- 1 tablespoon vegetable oil
- ½ cup sliced fresh mushrooms
- 2 cloves garlic, chopped
- 1 large tomato, cut into wedges
- 1 cup fresh pineapple chunks
- 1 stalk celery, sliced
- 2 tablespoons white sugar
- 3 cups chicken broth
- 3 cups water
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 pound large shrimp, peeled and deveined
- ⅛ teaspoon crushed red pepper
- ½ cup bean sprouts
- 1 green onion, thinly sliced
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile
- in a large saucepan
- heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato
- pineapple
- celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more
- until shrimp are pink. Stir in bean sprouts
- onion and reserved noodles. Heat through and serve.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6