Serves about 4

Provides a low calorie and low fat source of protein (shrimp). The rice noodles are light and digestible which means you won't feel heavy and foggy after eating this sweet and spicy hot dish. Rice noodles are gluten free, which is a great "pasta" option for many people.
 

½ pound (8 ounces, or 225 g) stir-fry rice noodles, linguine style, or soba noodles
2 tablespoons (28 ml) peanut oil
3 cloves garlic
3 tablespoons (18 g) minced ginger
1-1/2 pounds (680 g) fresh medium shrimp, shelled and deveined*
1/3 cup (33 g) sliced scallions
2 tablespoons (28 ml) sake (or sherry)
3 tablespoons (45 ml) tamari
¼ teaspoon salt
2 tablespoons (32 g) tomato paste
2 tablespoons (32 g) hoisin sauce
1 teaspoon red pepper flakes, or to taste
2 teaspoons kudzu + ½ cup (120 ml) vegetable broth or water

Prepare rice noodles al dente according to package directions.

While noodles are soaking, heat oil in large skillet over medium heat. Add garlic and ginger and sauté 30 seconds. Add shrimp, sprinkle with scallions, and sauté, stirring frequently, until shrimp turn pink (just cooked through), about a minute or two. Remove shrimp from pan and set aside. Add the sake, tamari, salt, tomato paste, hoisin sauce, and re pepper flakes, mix well, and bring to a simmer for about a minute.

In a small bowl, mix the kudzu into the vegetable broth until dissolved and add to simmering sauce, stirring until well incorporated and sauce thickens, 1 to 2 minutes.

Stir in shrimp and serve over warm rice noodles.

* For an easy, super speedy version of this dish, use thawed, precooked shrimp and add them to the sauce just after it's thickened.

Click here to learn more about the Live Longer Cookbook

February 2012