Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 2 ½ fat.
Indonesian Scallops, Spinach and Rice Vermicelli √
Note: Take advantage of the speed with which noodles, scallops and spinach cook, and you will have this tasty meal on the table in minutes. From “Gluten-Free Pasta,” by Robin Asbell.
• 1/2 c. canned coconut milk
• 1 large carrot, thinly sliced
• 3 garlic cloves, chopped
• 1 to 2 serrano chiles, seeded and chopped, to taste
• 3 tbsp. fish sauce
• 8 oz. sea scallops, patted dry
• 8 oz. rice vermicelli or gluten-free spaghetti
• 5 oz. fresh baby spinach, chopped
Bring a large pot of salted water to a boil for the noodles.
In a very large skillet, heat coconut milk over medium-high heat, then add carrot, garlic and chiles. Stir, and cook until carrots are crisp-tender, about 2 minutes. Add fish sauce and scallops (halve them if you prefer), and stir until scallops are opaque and begin to crack around the edges, about 3 minutes.
Cook noodles in boiling water according to package directions, and drain. Add them to pan, along with spinach, tossing to mix. When spinach is wilted, serve.
Nutrition information per serving: