Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion
   4      cups          snow peas -- trimmed
     1/2  pound         vermicelli noodles
   2      teaspoons     vegetable oil
   3                    garlic cloves -- minced
   2      teaspoons     gingerroot -- minced
   1      pound         large shrimp -- peel/devein
     1/2  cup           chicken stock
     1/4  cup           hoisin sauce
   1      tablespoon    soy sauce
   2      teaspoons     rice vinegar
   1      teaspoon      cornstarch
     1/8  teaspoon      hot pepper sauce
   2      tablespoons   unsalted roast peanuts -- chopped

Preparation:

Serve with: Green Salad with Low-fat Ranch Dressing Crispy Bread Sticks Pears with Cheddar cheese Gingersnap cookies A stir-fry with shrimp, vegetables and noodles that make a great one-dish meal. When using a nonstick skillet to stir-fry, you need only a tiny amount of oil. For dessert, cheese and pears round out the four food groups in this meal. Gingersnap cookies are a good choice since they satisfy a sweet craving but are lower in fat than most types of cookie. Sweet and spicy shrimp make an easy, impressive dinner. If you prefer, you can use wide noodles. Cut onion in half lengthwise; slice lengthwise into thin strips. Cut snow peas in half diagonally; set aside. In a large pot of boiling salted water, cook noodles for 7 minutes or until tender but firm; drain. Meanwhile, in nonstick wok or large skillet, heat oil over medium-high heat; cook onion, garlic and ginger, stirring, for 2 minutes. Add shrimp and snow peas; cook, stirring, for 1 minute. In bowl, whisk together stock, hoisin sauce, soy sauce, vinegar, cornstarch and hot pepper sauce; stir into shrimp mixture. Increase heat to high; cook, stirring, for 3 minutes or until shrimp are firm and pink and sauce is thickened. Toss noodles with shrimp mixture. Sprinkle with peanuts.