Asian

Sweet n' Tangy Scape Saute is for Dinner.

Sweet n' Tangy Scape Saute takes 30 minutes to prepare.

Sweet n' Tangy Scape Saute takes 15 minutes to cook.

Sweet n' Tangy Scape Saute makes 2 servings.

The ingredients for Sweet n' Tangy Scape Saute are:

8 oz cellophane noodles
8 oz shirataki noodles
1/4 cup Steel's hoisin sauce
2 tsp worcestershire sauce
2 tsp rice vinegar
4 tsp sugar
2 tsp grated fresh ginger
1 tsp garlic powder
52 small, pre-cooked shrimp (like from a cocktail shrimp ring), tails removed and thawed
10.5 oz broccoli, chopped and blanched
4 garlic scapes, sliced thinly on the diagonal

Here is how you make Sweet n' Tangy Scape Saute:

Break cellophane noodles into a bowl and cover with hot water. Stir and set aside for 10 minutes. Drain, add shirataki noodles and reserve.In a bowl, whisk together hoisin, worcestershire, vinegar, sugar, ginger and garlic powder.Add shrimp and stir well to combine. Set aside.Heat a small amount of non-stick cooking spray in a large non-stick frypan over high heat.Add broccoli and garlic scapes and cook, stirring, 4-5 minutes. Reduce heat to low.Add noodles and shrimp with the marinade and cook until the sauce thickens slightly and noodles are hot.Number of Servings: 2Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Sweet n' Tangy Scape Saute is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 609.7

• Total Fat: 1.2 g
• Cholesterol: 245.0 mg
• Sodium: 874.1 mg
• Total Carbs: 121.8 g
• Dietary Fiber: 8.7 g
• Protein: 20.5 g

Sweet n' Tangy Scape Saute is Asian cuisine.

The dietary needs meet for Sweet n' Tangy Scape Saute is Lactose Free