• 1/4 Cup Teriyaki Sauce
  • 1/4 Cup Soy Sauce
  • 1-3 Teaspoons Garlic Powder
  • 2 Cups Peeled And De-Veined Cooked Shrimp
  • 5 Teaspoons Peanut Oil
  • 2 Cups Bean Sprouts
  • 4 Cups Chicken Broth
  • 1 Cup Canned Corn, Drained
  • 1 Cup Frozen Peas, Thawed
  • 1 Bag Fresh Baby Spinach
  • 2 Cups Cooked Egg Noodles


  1. In a medium bowl, whisk together the teriyaki sauce, soy sauce and garlic.  Stir in the shrimp, cover and refrigerate for 3 hours, stirring occasionally.  Heat the peanut oil to high in a large skillet.  Add your shrimp, sauce and bean sprouts and simmer 5 minutes Turn down to low and keep warm.  Place the .chicken broth in a saucepan, bring to a boil and then turn to simmer.  Combine the corn and peas in another saucepan and cook on medium to warm.  Evenly divide your shrimp/bean sprout mixture among six bowls.  Add the noodles, spinach, peas and corn to your bowls and fill with the hot chicken broth.
  2.  Makes Six 5 Weight Watchers Points Plus Servings