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Asian Shrimp & Vegetable Pasta Stir-Fry
Asian Shrimp & Vegetable Pasta Stir-Fry

Asian Shrimp & Vegetable Pasta Stir-Fry

14 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup Kraft Asian Sesame Dressing
2 Tbsp. Kraft Smooth Peanut Butter
2 Tbsp. reduced-sodium soy sauce
1/2 tsp. crushed red pepper
220 g angel hair pasta, uncooked
2 tsp. oil
3/4 lb. (340 g) uncooked deveined peeled medium shrimp
180 g pea pods, cut into strips
1 cup halved seeded peeled cucumber slices
1 carrot, shredded
5 radishes, thinly sliced
1/4 cup dry roasted peanuts, chopped
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Step 1
Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
Step 2
Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
Step 3
Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.
Kraft Kitchen Tips!
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Creative Leftovers
Cool, then refrigerate any leftovers. Serve the next day as a chilled salad.
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For a Milder Version
Reduce crushed red pepper to 1/4 tsp.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
510
Calories From Fat
0
% Daily Value
Total fat 19 g
29 %
Saturated fat 2.5 g
13 %
Cholesterol 130 mg
Sodium 720 mg
30 %
Total carbohydrate 57 g
19 %
Dietary fibre 4 g
16 %
Sugars 10 g
Protein 29 g
Vitamin A
35 %
Vitamin C
50 %
Calcium
8 %
Iron
30 %
Servings
4 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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