Sweet: Chocolate….candy…..fresh strawberries….

Salty: Chips…..pretzels……canned vegetables….

Sour: Lemons….sour cream….buttermilk….

Bitter: Coffee…..unsweetened chocolate….tea…..

Umami: Steak….anchovies…spinach….

Fat: Um……wait……huh?

For many years there were four tastes: Sweet, salty, sour and bitter. Then the case was made (successfully) for umami. Now there are some that think Fat should be classified as a taste. Check out the article from NPR here.

Sweet and Spicy Shrimp with Rice Noodles

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This dish firmly hits on many of your tastes.

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A lot of ingredients here, but prep time is limited.

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Marinating the shrimp.

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Like many Asian dishes, it goes fast once you start cooking.

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Love the peppers.

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All in.

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Sweet and Spicy Shrimp with Rice Noodles

Servings: 4 (serving size: about 1 1/4 cups)


1 tablespoon rice vinegar
2 1/2 teaspoons honey
1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
1 tablespoon lower-sodium soy sauce
12 ounces peeled and deveined medium shrimp
4 ounces uncooked flat rice noodles (pad thai noodles)
1 tablespoon peanut oil
2 tablespoons chopped unsalted cashews
1 tablespoon thinly sliced garlic
2 teaspoons chopped peeled fresh ginger
1 green Thai chile, halved
12 sweet mini peppers, halved
3/4 cup matchstick-cut carrot
1/4 teaspoon salt
3/4 cup snow peas, trimmed
3/4 cup fresh bean sprouts


1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add shrimp to vinegar mixture; toss to coat. Cover and refrigerate 30 minutes.

2. Cook noodles according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add cashews, garlic, ginger, and chile to pan; stir-fry 1 minute or until garlic begins to brown. Remove cashew mixture from pan with a slotted spoon, and set aside.

4. Increase heat to high. Add sweet peppers, carrot, and salt to pan; stir-fry 2 minutes. Add shrimp mixture (do not drain); stir-fry 2 minutes. Stir in noodles and peas; cook 1 minute, tossing to coat. Return cashew mixture to pan. Add bean sprouts; cook 1 minute or until thoroughly heated, tossing frequently.

Nutritional Info: Calories 299
Fat 8.5 g
Satfat 1.5 g
Monofat 3 g
Polyfat 2.1 g
Protein 21.7 g
Carbohydrate 34.3 g
Fiber 2.9 g
Cholesterol 129 mg
Iron 3.4 mg
Sodium 492 mg
Calcium 84 mg

Source: http://www.myrecipes.com/recipe/sweet-spicy-shrimp

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Categories: Chinese, Main Dish 3, Pasta, Recipes, Seafood

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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