Recipes: Cold Chinese Style Noodles with Shrimp

the recipes

july 2000

Cold Chinese Style Noodles with Shrimp

Cold Chinese Style Noodles with Shrimp

(makes 4 servings)

1	pound (480 g) medium or large shrimp, shelled and cleaned
2	teaspoons (10 ml) dark sesame oil
2	tablespoons (30 ml) low sodium soy sauce
3	tablespoons (45 ml) rice wine vinegar
1	tablespoon (15 ml) grated fresh ginger
1/8	teaspoon (0.6 ml) sugar substitute
1/8	teaspoon (0.6ml) garlic powder
1/8	teaspoon (0.6 ml) dried red pepper flakes
8	ounces (240 g) capellini or angel hair pasta
1	pound (480 g) English cucumber, cut in half lengthwise and slice very thin
2	scallions, white part only, sliced very thin
3	tablespoons (12 g) chopped cilantro
1	tablespoon (15 ml) toasted sesame seeds

If your market will not steam your shrimp, place them in simmering water until they turn pink. Drain, cool and shell and clean. Refrigerate until ready to use.
In a small bowl combine the oil, soy sauce, vinegar, ginger, sugar substitute, garlic powder, and red pepper flakes. Set aside.
Cook the pasta as per package directions until al dente. Drain under cold water and place in a large bowl.
Toss the noodles with shrimp, cucumber and dressing. Add the scallions and cilantro. Garnish with sesame seeds and serve.

Per serving:	336 calories (15% calories from fat), 24 g protein, 5 g total fat (0.9 g saturated fat), 47 g carbohydrates, 3 g dietary fiber, 135 mg cholesterol, 359 mg sodium
Diabetic exchanges:	2 very lean protein, 3 carbohydrate (bread/starch)

Fresh Peach Cake

(makes 10 servings)

	butter flavored cooking spray
1	cup (140 g) sifted cake flour
3/4	cup (143 g) no sugar sugar replacement such as Splenda or One Spoon
1/2	tablespoon (7.5g) baking powder
1/4	teaspoon (1.25 ml) salt
3	tablespoons (45 ml) canola oil
1	large egg, separated
1/4	cup (30 ml) egg substitute
1/4	cup (30 ml) water
3/4	teaspoon (3.75 ml) pure vanilla extract
	grated zest of 1/2 orange
1/2	cup (120 ml) egg whites, at room temperature (whites of 4 large eggs or use refrigerated egg whites)
1/4	teaspoon (1.25 ml) cream of tartar
1 1/2	cups (216 g) no sugar, fat free whipped topping
1	pound (480 g) fresh peaches, peeled and sliced thin, then covered with water and 1 tablespoons (15 ml) lemon juice until ready to use

Preheat oven to 325°F (160° C), Gas Mark 3.
Lightly coat a 9-inch (22.5 cm) cake pan with cooking spray.
Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix. Make a well in the middle.
Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well.
In a large bowl, combine the 1 egg white with the additional 1/2 cup (120 ml). Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture
Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely
Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve.

Per serving:	129 calories (28% calories from fat), 4 g protein, 5 g total fat (0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 21 mg cholesterol, 176 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

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