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Steps
1
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
2
Meanwhile, in small bowl, combine broth, vinegar, soy sauce, cornstarch and sugar; blend well. Set aside.
3
Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add shrimp, onions, ginger root and garlic; cook and stir 3 to 5 minutes or until shrimp turn pink.
4
Stir in cornstarch mixture, corn and sugar snap peas; cook and stir 2 to 4 minutes or until sauce thickens slightly and mixture is thoroughly heated.
5
To serve, arrange pasta on large serving platter. Spoon shrimp mixture over pasta.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
320
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
120mg
40%
Sodium
410mg
17%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
16%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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