Low-fat Asian shrimp, noodles

Dear Jeanne:My family loves this simple, delicious dish. Can you reduce the fat?

— Anne Hunter, Pittsburgh

Dear Anne: This is delicious! I was able to make this just as tasty as the original!<

ASIAN SHRIMP AND NOODLES

1 pound medium-size shrimp

1 (8-ounce) bottle light Italian salad dressing

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon ginger root

1/2 teaspoon crushed red pepper

8 ounces angel-hair pasta

2 tablespoons salad oil

1 tablespoon sesame oil

1 medium-size carrot, shredded

1 cup chopped green onions

2 tablespoons chopped fresh cilantro

In a medium bowl, mix shrimp with 1/3 cup salad dressing. Refrigerate for an hour. Mix peanut butter, soy sauce, honey, ginger, crushed red pepper and remaining salad dressing; set aside. After shrimp has marinated, boil the pasta; drain. Meanwhile, in a saucepan over high heat, heat the salad oil and sesame oil. Cook the carrot for one minute. Drain the salad dressing from the shrimp. Add shrimp and green onions to carrot and cook for about 3 minutes, or until shrimp are done. In a large bowl, toss hot pasta with peanut-butter mixture, shrimp mixture and chopped cilantro.

Makes 4 servings.

LOW-FAT ASIAN SHRIMP AND NOODLES

1 pound medium-size shrimp

1 cup fat-free Italian dressing, divided use

2 tablespoons peanut butter

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1 teaspoon grated, peeled ginger root

1/2 teaspoon crushed red pepper

11/2 teaspoons sesame oil

8 ounces angel-hair pasta

11/2 teaspoons canola oil

1 medium-size carrot, shredded

1 cup chopped scallions (about 1 bunch)

2 tablespoons chopped fresh cilantro

1. Combine the shrimp with 1/3 cup of the salad dressing. Cover and refrigerate for about 1 hour.

2. In a small bowl, using a fork or a wire whisk, combine the peanut butter, soy sauce, honey, ginger, crushed red pepper, sesame oil and remaining salad dressing; set aside.

3. After shrimp has marinated, cook the pasta and drain.

4. Heat the canola oil over medium-high heat in a large saute pan. Add the carrot to the oil and cook for 1 minute. Add the shrimp and the salad dressing to the pan. Cook for 1 minute, then add the chopped scallions and stir constantly until the shrimp are pink, about 2 more minutes.

5. In a large bowl, toss the hot pasta with the peanut-butter mixture, the shrimp mixture and the chopped cilantro.

Makes 4 servings.

Each serving contains approximately: Original Recipe: 565 calories; 23 gm fat; 176 mg cholesterol; 925 mg sodium; 57 gm carbohydrates; 33 gm protein; 3 gm fiber. Revised Recipe: 468 calories; 9 gm fat; 173 mg cholesterol; 767 mg sodium; 62 gm carbohydrates; 33 gm protein; 3 gm fiber.