Pan Fried Noodles with Shrimps

  • 6 ounces dry medium egg noodles, uncooked
  • 1 pound medium peeled and deveined shrimp, thawed if frozen
  • 2 tablespoons  Lite Soy Sauce, divided
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons vegetable Oil
  • 1 cup shredded carrot
  • 1 cup thinly sliced red bell pepper
  • 1 cup frozen shelled edamame (green soybeans)
  • 1 cup  Teriyaki Stir Fry Sauce-Marinade
  • Toasted sesame seeds, optional
  1. Cook noodles according to package directions, omitting salt. Place drained noodles on paper-towel lined plate; pat dry. Meanwhile, combine shrimp, 1 tablespoon soy sauce and pepper in medium bowl.
  2. Heat oil in wok or large skillet over high heat. Add cooked noodles and remaining soy sauce; cook 5 to 7 minutes or until noodles are browned lightly and crisp, stirring occasionally. Remove from wok; set aside.
  3. Add shrimp and carrot; cook and stir 2 minutes or until shrimp begin to turn pink. Add bell pepper and edamame; cook 2 to 3 minutes more. Add noodles and sauce to wok; stir to combine and cook until hot. Sprinkle with sesame seeds, if desired.

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