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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor."
-Graham Kerr, Chef

The refrigerator light goes on...

This is a super easy recipe. Because the ingredients all cook quickly it really does only take about 5 minutes to cook. If you want it to be spicier, add another half teaspoon of chili oil. If you want it less hot, don't add any – the other spices are enough to give this great flavor without the heat.

Shiitake Mushrooms

The Japanese suffix “take” means mushroom and the Shiii tree is the tree on which these lovely mushrooms grow naturally.  They are indigenous to Korea and Japan and for years were available around the world as dried mushrooms, but are now widely cultivated and available fresh.  

 The cap is broad and flat ranging in color from a tan to dark brown.  The stems are tough and woody but add earthy flavor to soups and stocks, so don’t toss them out.  As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores.  This shows freshness but also indicates if the mushrooms were rushed in growing.  It is very hard to find very fresh siiitake mushrooms and most are at least a few days old.  

The Japanese have three grades of shiitake - Donko, Koko and Koshin.  Donko are higher grade having thick, firm caps, while the lower grade koshin have thin flat caps.  Koshin are faster growing and are the more common cultivated strain.  Some feel that these mushrooms are not worth purchasing.  Koko are intermediate grade.

Spicy Shrimp and Rice Noodles - Low Sodium Version

Servings = 2 | Serving size =2 ounces noodles with 4 ounces shrimp

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

1 cup	water
1 tsp	five-spice powder
1/2 tsp	paprika
1/4 tsp	ground ginger
1/4 tsp	red pepper flakes
1/2 tsp	chili oil
2 tsp	low sodium soy or gluten-free tamari sauce
1/2 tsp	maple syrup
1/2	lime (juiced)
2 medium	carrots (peeled and diced)
4 ounces	small shiitake mushroom caps
3 ounces	snow peas
4 ounces	rice noodles
8 ounces	shrimp (peeled and deveined)
2 Tbsp	cilantro

Mix the water, five-spice powder, paprika, ground ginger, red pepper flakes, chili oil, soy or tamari sauce, maple syrup and lime juice in a small bowl. Place the sauce in a large skillet over high heat.

Add the diced carrots. When the sauce boils, add the mushrooms, snow peas, rice noodles and shrimp. Cover and cook for 5 minutes, or until the liquid is reduced to a thick sauce. Stir only once or twice.

Serve topped with cilantro.