4 ounces vermicelli rice noodles

1/4 pound snow peas steamed with shrimp

3/4 pound jumbo shrimp

4 teaspoons sesame oil, divided use

5 garlic cloves, crushed

3 tablespoons reduced-sodium soy sauce

2 tablespoons water

2 teaspoons sugar

2 scallions, sliced (about 1/3 cup)

Place vermicelli in a bowl of warm water. Soak vermicelli for about 10 minutes until softened. Drain and use scissors to cut the long noodles into 2 to 3 sections. Spread noodles on a large plate. Place snow peas on top of the noodles. Add the shrimp over the snow peas. Heat 2 teaspoons sesame oil in a small sauce pan. Add the garlic and saute 1 minute. Spoon garlic and oil over the shrimp. Add the soy sauce, water and sugar to the same sauce pan. Heat until sugar is dissolved. Add remaining 2 teaspoons sesame oil to the sauce. Set aside. Bring water to a boil in wok or large sauce pan. Add a steam basket over the water and place the plate on top. Cover with a lid and steam 10 minutes or until the shrimp turn pink. Remove the plate and spoon the sauce over the shrimp. Let soak in a minute and divide the ingredients between two dinner plates.

Yields 2 servings.

Per serving: 498 calories (19% from fat), 10.4 g fat (1.6 g saturated, 3.8 g monounsaturated), 276 mg cholesterol, 41.8 g protein, 59 g carbohydrates, 3.1 fiber, 1082 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”