Pan Fried Noodles with Shrimp
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
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 Pure Wesson® 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
|% Daily Value|
|Total Fat||9 g||13%|
|Saturated Fat||1 g||4%|
|Dietary Fiber||3 g||11%|
|Vitamin C||45 mg||76%|
|Vitamin A||3929 iu||79%|
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.
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