Longevity Noodles

• 1 tablespoon dry white wine or water
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon white pepper
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon cornstarch
• 20 medium shrimp, peeled and deveined (about 1/2 pound)
• 2 tablespoons vegetable oil
• 2 cups sliced fresh shiitake mushroom caps
• 1 cup diagonally sliced carrot
• 4 cups hot cooked whole-wheat spaghetti or spaghettini (about 8 ounces uncooked pasta)
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 2 1/2 tablespoons minced green onions
• Fresh shiitake mushroom (optional)
• Radish (optional)

1. Combine first 5 ingredients in a large zip-top plastic bag; add shrimp to bag. Seal bag, and marinate shrimp in refrigerator 15 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture, and saute 3 minutes. Add mushrooms and carrot; stir-fry 2 minutes. Stir in pasta, vinegar, and salt, and cook for 2 minutes or until thoroughly heated. Sprinkle with onions. Garnish with shiitake mushroom and radish, if desired.

white wine, soy sauce, white pepper, fresh ginger, cornstarch, shrimp, vegetable oil, fresh shiitake mushroom caps, carrot, spaghettini, white wine vinegar, salt, green onions, shiitake mushroom

Taken from www.myrecipes.com/recipe/longevity-noodles (may not work)