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Wok Charred Lettuce and Noodle Stir Fry with Shrimp
ELLIE KRIEGER13Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups low sodium fish stock (or vegetable broth)
- 2 Tbsp. reduced sodium soy sauce
- 4 tsp. cornstarch
- 1 tsp. chili garlic sauce (such as Sriracha)
- 2 hearts of romaine lettuce (small, 12 ounces)
- 4 cups baby spinach leaves (lightly packed)
- 1 large shallot (2 ½ ounces)
- 3 cloves garlic
- 3/4 lb. medium shrimp (peeled and deveined)
- 1/2 lb. fettuccine (spinach)
- 2 Tbsp. canola oil
- 1/4 tsp. salt
- 1/4 tsp. fresh ground pepper
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