Sauteed Shrimp and Snow Peas with Rice Noodles

Pad thai noodles are a wider version of rice noodles, found in Asian markets.

Serves 4 (serving size: 4 ounces shrimp and ¼ noodles and sauce)

• 8 ounces rice noodles (pad thai noodles or rice vermicelli)
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons lemon juice
• 2 teaspoons sesame oil
• 1 cup white wine
• ½ teaspoon cornstarch
• ½ teaspoon black pepper
• Canola oil spray
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon grated fresh ginger
• 8 ounces snow peas
• ½ cup chopped scallions

Bring 1 quart of water to a boil. Pour over rice noodles and let sit for 15 minutes. Drain, refresh under cold water, and drain again. Set aside. In a small bowl, combine soy sauce, lemon juice, sesame oil, white wine, cornstarch, and black pepper. Set aside. Heat a large saute pan or work sprayed with canola oil. Add shrimp and stir until they start to turn pink. Add ginger and snow peas. Cook for 2 minutes. Add broth mixture and let it cook for 5 minutes, or until sauce thickens. Add noodles and toss in the sauce to combine. Let it cook in the sauce over medium heat for 2 minutes. Divide noodles with sauce among four plates; sprinkle with scallions and serve.

Servings of fruits and vegetables: 0.5 vegetables

Diabetes-beating phytonutrients: curcumin, beta-sitosterol, beta-carotene, genistein

Nutrition information: 375 calories, 30 grams protein, 1.5 grams total fat, no saturated fat, 220 milligrams cholesterol, 50 grams carbohydrate, 2 grams dietary fiber, 640 milligrams sodium