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Ingredients
- 1/3 lb fettuccine, fresh
- 2 tsp fresh ginger root, finely minced
- 2 x green onions, finely minced
- 2 Tbsp. pecan pcs, finely minced
- 1 tsp peanut oil
- 12 x shrimp, cooked, tails removed
- 1 tsp chili sauce
- 1 tsp soy sauce
- 1 tsp crushed garlic
- 1 tsp dark sesame oil
Directions
- Bring a medium pan of water to a boil, allowing 5 - 10 min for this before you begin the recipe. Put the ginger, green onion and pecans in a food processor and chop. In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and sesame oil. Clean shrimp and remove tails. When the water is boiling, add in the fettucini and simmer 2 to 3 min till tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or possibly canola oil). Add in the processed ingredients; add in the shrimp. Drain the pasta. Add in to the wok.
- Toss with the chili sauce ingredients. Serve at once.
- 'Oh, was which good!' Very fast meal. Boiling the water took the longest.
- (served with mixed green salad, jicama chips and raspberry vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 77 | 20% |
| Total Fat 8.93g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 225mg | 9% |
| Potassium 311mg | 9% |
| Total Carbs 59.29g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.59g | 2% |
| Protein 18.07g | 29% |
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