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    Home » Main Dish

    Longevity Noodles with Shrimp

    Published: Feb 26, 2009 Last updated: Aug 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    I seem to go in "kicks". Sometimes its muffins. Sometimes its brownies. This time it's noodles. I've made three noodle dishes in the last 3 weeks. Maybe I've had my fill after tonight. Maybe.

    I'm really glad I made this recipe. It was full of flavor and even Grumpy liked it! I was a little afraid I was going to hear "you just made shrimp on Saturday...." but instead I heard, "I saw the spaghetti noodles and I got excited, I thought you were making spaghetti." lol. Sigh. I can never win.


    Longevity Noodles
    Cooking Light Annual Recipes, 1999, page 118

    1 tablespoon dry white wine or water
    1 tablespoon low-sodium soy sauce
    1 teaspoon white pepper (I didn't have white so I used black...don't think it made a difference)
    1 teaspoon minced peeled fresh ginger
    ½ teaspoon cornstarch
    20 medium shrimp, peeld and deveined (about ½ pound)
    2 tablespoons vegetable oil
    2 cups sliced fresh shiitake mushroom caps
    1 cup diagonally sliced carrot
    4 cups hot cooked whole wheat spaghetti (I used regular)
    1 tablespoon white wine vinegar (can you believe the only "white" vinegar I had was rice wine? I used that - didn't seem to make it taste funny!)
    ¼ teaspoon salt
    2-½ tablespoons minced green onions

    Combine first 5 ingredients in a large zip-top plastic bag; add shrimp. Seal bag, and marinate shrimp in refrigerator 15 minutes.

    Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture, and saute 3 minutes. Add mushrooms and carrot; stir-fry 2 minutes. Stir in pasta, vinegar, and salt; cook 2 minutes o until thoroughly heated. Sprinkle with minced onion. Yield: 4 servings (serving size 1-½ cups)

    Calories: 333
    Fat: 10.5
    Fiber: 6.4
    WW Points: 7

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Cookin'mama

      March 01, 2009 at 7:23 am

      These look great! Thanks for posting nutrition and point info. Of course, I would have eyeballed it and said "two points". Maybe that is why WW is not working as well as it should for me.:-)

      Reply
    2. Creative One

      February 27, 2009 at 3:38 pm

      This dish looks delicious. Your pictures are awesome!

      Reply
    3. Tangled Noodle

      February 27, 2009 at 4:27 am

      I can never get enough of noodles! Everything about this looks great.

      Reply
    4. Shari@Whisk: a food blog

      February 27, 2009 at 1:21 am

      I love the look of the shrimp in this dish -- so plump and succulent. Looking forward to seeing your TWD submissions! WELCOME ABOARD.

      Reply
    5. pepsakoy

      February 27, 2009 at 12:16 am

      Looks so good..I'm very tempted to give it a try !

      Thanks for sharing the recipe..

      Reply
    6. Olga

      February 26, 2009 at 10:45 pm

      This looks so good! Love the mushrooms.

      Can related to being on a kick: I've made 3 dishes with beets in the last week 🙂

      Reply
    7. pigpigscorner

      February 26, 2009 at 9:51 pm

      I always crave for a huge bowl of noodles after work...looks really delicious!

      Reply
    8. Katy

      February 26, 2009 at 9:19 pm

      LOL about the noodle kick. I do the same thing with foods, too.

      This looks delicious! And personally, I think your substitutions make it more Asian-like. I would've done the same thing, if that's any kind of consolation LOL

      Reply
    9. Sara

      February 26, 2009 at 8:51 pm

      This looks like a great one to try. I love Cooking Light, I've had a lot of success with their recipes.

      Reply
    10. Leslie

      February 26, 2009 at 8:50 pm

      I love your Blog and I have been visiting for a while.. I just had to comment!

      YOU ARE not old.. saw your comment on Fun Foods on a Budget and had to laugh! My oldest daughter was born in 1986. hahha

      Leslie
      LeslieVeg@msn.com
      http://leslielovesveggies.blogspot.com/

      Reply
    11. noble pig

      February 26, 2009 at 8:17 pm

      Sounds good. The only difference rice wine vinegar would have made is that it is less acidic than other vinegars so the dish might have been more tangy otherwise.

      Glad it turned out perfect.

      Reply
    12. Spryte

      February 26, 2009 at 6:25 pm

      YUM! That looks delicious!

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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