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
This dish firmly hits on many of your tastes.
A lot of ingredients here, but prep time is limited.
Marinating the shrimp.
Like many Asian dishes, it goes fast once you start cooking.
Love the peppers.
All in.
Yum!
Sweet and Spicy Shrimp with Rice Noodles
Servings: 4 (serving size: about 1 1/4 cups)
Ingredients:
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
Directions:
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
Rantings of an Amateur Chef 
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