Pan Fried Noodles with Shrimp
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
6 ounces dry medium egg noodles, uncooked
1 pound medium peeled and deveined shrimp, thawed if frozen
2 tablespoons La Choy® Lite Soy Sauce, divided
1/8 teaspoon ground black pepper
2 tablespoons canola oil
1 cup shredded carrot
1 cup thinly sliced red bell pepper
1 cup frozen shelled edamame (green soybeans)
1 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
Toasted sesame seeds, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 79 mg | 8% |
Carbohydrate | 34 g | 11% |
Cholesterol | 139 mg | 46% |
Total Fat | 9 g | 13% |
Iron | 3 mg | 17% |
Calories | 291 kcal | 15% |
Sodium | 804 mg | 33% |
Protein | 21 g | 43% |
Saturated Fat | 1 g | 4% |
Sugars | 6 g | 1% |
Vitamin C | 45 mg | 76% |
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.
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.
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.
Pan Fried Noodles with Shrimp