Meal: Supper; Serves: 4.

Ingredients

12 ounces whole grain linguine pasta

1-1/3 tablespoons Sriracha hot chili sauce

12 ounces asian barbecue shrimp

1 cup stir fried sugar snap peas

1 cup shiitake mushrooms, stems removed, sliced

1 cup carrots, bias cut

1 quart miso broth

4 tablespoons fresh cilantro

1-1/3 tablespoons sesame seeds

Directions

1. Cook noodle in bowling water until al dente, drain and hold hot for service.
2. Add 1 1/2 cups noodle to each serving bowl.
3. Heat a sauté pan over medium heat add 1/4 cup mushroom, 1/4 cup carrots and 1/4 cup peas to sauté.
4. Add 3 oz. BBQ shrimp and the 1 tsp. sriracha sauce.
5. Add broth to heat to 145 degrees and pour over noodles.
6. Garnish bowl with cilantro and sesame seeds.

Nutrition Information: 503 Calories, 6 g Fat, Saturated Fat 1g,Carbohydrate 85 g, Protein 34 g, Sodium  1058 mg

Recipe courtesy of Morrison Healthcare