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How to make it

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil just until soft. Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.

Reviews & Comments 1

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    " It was excellent "
    waterlily ate it and said...
    Mmmm -- I have a hot and sour recipe that I've always enjoyed, but the pineapple and shrimp really take this one to new heights! I can hardly wait for soup weather to return!
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