Year of the Snake Noodles

Here's a tasty dish made with spaghetti noodles that's not in the least Italian. It comes from a 1989 cookbook published by a Denver-based health company. 1989 was the Year of the Snake, hence the name. We often substitute jerusalem artichoke spaghetti for the whole wheat variety, which reduces the fiber content but improves on whole wheat spaghetti's somewhat lackluster flavor.

Ingredients

½ pound no-egg spaghetti ½ pound whole wheat spaghetti 4 tsp cornstarch ¼ cup low-sodium soy sauce 3 Tbsp dry sherry 1 cup defatted, salt-free chicken broth ¾ lb ground turkey 6 green onions, thinly sliced ½ cup thinly sliced onion 1 cup sliced mushrooms 2 Tbsp minced ginger 2 cloves minced garlic ½ tsp crushed red pepper ¼ lb cooked baby shrimp, rinsed 2 tsp sesame oil

Instructions

• Cook spaghetti according to the package directions. Drain, place in a large bowl and keep warm.
• Measure cornstarch into a small bowl; whisk in the soy sauce, sherry and chicken broth. Set aside
• Heat a wok or large skillet over medium-high heat. Stir-fry the turkey, onions, mushrooms, ginger, garlic and red pepper until the turkey is cooked through. Add some water if it sticks in the pan.
• Add in the soy sauce mixture. Cook, stirring often, until the mixture boils and thickens slightly.
• Stir in the shrimp and sesame oil and heat.
• Pour the sauce over the warm spaghetti and toss to combine.

Makes 6 servings

Nutritional Information

321 calories, 82 calories from fat. Total fat 9.1g, 1.4g saturated, 0 transfats. Cholesterol 134mg, Sodium 303mg, Potassium 354mg. Total carbohydrates 36.5, 2.7g fiber, 1.8g sugars. Protein 26.1g.

Nutritional analysis from http://caloriecount.about.com/cc/recipe_analysis.php