Gingered Shrimp and Noodle Soup

1 envelope noodle soup mix with real chicken broth
4 1/2 cups water
2 tablespoons rice wine vinegar
1/2 teaspoons ground ginger, or 1 1/2 teaspoons chopped fresh ginger
dash dried red pepper flakes
1 pound medium uncooked shrimp, cleaned
8 ounces frozen sugar snap peas, partially thawed, or
1/2 pound fresh sugar snap peas
2 ounces radishes, sliced (about 1/3 cup)

In large saucepan, combine noodle soup mix, water, vinegar, ginger and red pepper flakes. Cover and bring to a boil, then simmer uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar snap peas and radishes. Simmer, stirring occasionally, 4 minutes or until shrimp are pink and vegetables are tender-crisp.

Microwave directions: In 3-quart microwave-safe casserole, combine water, vinegar, ginger and dried red pepper flakes. Microwave covered on high for 10 minutes or until boiling. Stir in noodle soup mix, shrimp, sugar snap peas and radishes.

Microwave covered 4 minutes or until shrimp turn pink. Stir, then let stand covered 2 minutes.

Variation: Use 1 pound boneless chicken breasts, cut into 5 inch pieces. Increase 4-minute cooking time to 10 minutes.

Servings: 6
Source: Oregonian FOODday, 1/5/93