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Yield:
4 Servings
Ingredients:
Instructions:
Instructions: 1. Cook linguine to desired doneness as directed on package. Drain; set aside.
2. Meanwhile, in small bowl, combine next six ingred, mix well. Set aside. 3. Spray nonstick wok or large nonstick skillet with nonstick cooking spray. Heat over med-high heat until hot. Add shrimp, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from skillet; place on plate. 4. Add drained noodles to skillet; cook and stir about 30 seconds. Stir in sauce mixture and bean sprouts; cook and stir until noodles are well coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro and peanuts. Serve immediately. 4 (1 1/2-cup) servings. as I am not a fish eater, hope you enjoy! Patti PCPJMOOR@IHC.Com Email this Recipe:
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