Cook linguine to desired doneness as directed on package. Drain; set aside. Meanwhile, in small bowl, combine next six ingredients, mix well. Set aside. Spray nonstick wok or large nonstick skillet with nonstick cooking spray. Heat over med-high heat until hot. Add shrimp, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from skillet; place on plate. Add drained noodles to skillet; cook and stir about 30 seconds. Stir in sauce mixture and bean sprouts; cook and stir until noodles are well coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro and peanuts. Serve immediately. 4 (1 1/2-cup) servings. Date: Mon, 17 Jun 1996 17:00:28 -0700 From: Patricia Moore <PCPJMOOR@IHC.COM> I got this out of my May/June Fast and Healthy Magazine Havent tried it as I am not a fish eater, hope you enjoy! Patti PCPJMOOR@IHC.Com EAT-L DIGEST 17 JUNE 1996 From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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