• 2 cups chicken stock
• 6 ounces ramen noodles, seasoning packet discarded
• 2 Tbs. vegetable oil
• 1 lb. packaged shredded cabbage, or cole slaw mix
• 6 scallions, slivered
• 2 Tbs. lime juice
• 1/2 lb. small cooked shrimp
• 1 Tbs. peanut butter
• 1 Tbs. brown sugar
• 1/4 tsp. crushed red pepper, or to taste
• 1/2 cup fresh cilantro, minced
• 1/4 cup peanuts, finely ground

Heat stock to a simmer in a wok or heavy skillet over high heat. Cook noodles 3-4 minutes, stirring occasionally, until noodles are softened and most of liquid is absorbed. Remove noodles from pan and set aside. Wipe wok clean with a paper towel. Return wok to high heat. Add oil. When hot, stir-fry cabbage and scallions 2 minutes until cabbage has wilted. Stir in noodles and remaining ingredients, except cilantro and peanuts, and stir-fry 2 minutes, until heated through. Serve with cilantro and peanuts sprinkled over top.

Per serving: calories 374, fat 18.8g, 44% calories from fat, cholesterol 114mg, protein 22.6g, carbohydrates 31.6g, fiber 5.2g, sugar 6.5g, sodium 789mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.7, Fruit: 0.0, Bread: 0.4, Lean meat: 0.5, Fat: 1.8, Sugar: 0.2, Very lean meat protein: 1.7

  view detailed nutritional information

The recommended wine is: Riesling.