Shrimp and Ramen Noodle Stir-Fry
Recipe from
Better Homes and Gardens
When you need a last minute dinner idea, consider this stir-fry recipe that combines shrimp, ramen noodles, vegetables, and traditional Asian sauces in one scrumptious meal.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
25 mins
Ingredients
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12 ouncesfresh or frozen peeled and deveined cooked shrimp or tub-style firm tofu, drained and cubedsee savings
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2 3-ouncepackages shrimp- or mushroom-flavored ramen noodlessee savings
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2 teaspoonstoasted sesame oil or cooking oilsee savings
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1 tablespooncooking oilsee savings
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1 mediumred or yellow sweet pepper, cut into thin stripssee savings
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3/4 cupfresh pea pods, strings and tips removed, or 1/2 of a 6-ounce package frozen pea pods, thawedsee savings
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2 cupschopped bok choysee savings
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1/3 cupsliced green onions (4)see savings
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1/4 cupbottled hoisin or stir-fry saucesee savings
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1/4 cuporange juicesee savings
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1/4 teaspooncrushed red pepper (optional)see savings
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2 teaspoonssesame seeds, toastedsee savings
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Directions
1.
Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Return noodles to pan and toss with toasted sesame oil. Snip through noodles several times with kitchen scissors. Set aside.
2.
Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet pepper strips; cook and stir for 2 minutes. Add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp or tofu, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
3.
To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds. Makes 4 servings.
Nutrition information
Per serving: Calories 406, Total Fat 17 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 4 g, Cholesterol 130 mg, Sodium 1233 mg, Carbohydrate 41 g, Total Sugar 8 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 158%, Calcium 13%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet.
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