Ingredients
1/2 pound rice vermicelli or thin rice stick noodles
1/4 pound raw medium shrimp, peeled and deveined
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger root
1 teaspoon sesame oil
1/3 pound cooked, smoked or barbecued pork
1/2 cup chicken broth
2 tablespoons lite soy sauce
2 teaspoons canola oil
2 teaspoons curry powder
6 green onions, thinly and diagonally sliced
2 cups bean sprouts
Directions
In bowl, cover vermicelli with cold water. Let stand for 20 minutes; drain well. Set aside. Cut shrimp in half lengthwise. Place in bowl. Combine vinegar, ginger root and sesame oil. Pour over shrimp. Let stand for 20 minutes.
Cut pork into thin strips. Set aside. Combine chicken broth and soy sauce. Set aside. In nonstick wok or skillet, heat oil over high heat. Add curry powder, stir-fry for 10 seconds. Add onions, stir-fry for 1 minute; add bean sprouts, stir-fry for a few seconds. Add pork, shrimp and marinade, drained vermicelli and chicken broth mixture. Stir-fry for 3 minutes or until vermicelli is heated through and shrimp are pink.
Nutrition Facts
Diabetes-friendly recipe
Yield: 6 servings
Per serving: 232 Calories, 4 g Total Fat, 0 g Saturated Fat, 42 mg Cholesterol, 250 mg Sodium, 252 mg Potassium, 34 g Carbohydrates, 13 g Protein
Source: Reprinted with permission from Bristol-Myers Squibb Company