09 Aug
Pan Fried Noodles with Shrimp
Asian-Inspired, Autumn, Dinner, Easy, Lunch, Main Dish, Noodles, Shrimp, Spring, Winter
August 9, 2016
This stir fry uses noodles with shrimp and vegetables pan fried in an Asian-flavored sauce, making it a simple dish packed with authentic flavors.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Ingredients
6 oz. Pennsylvania Dutch® Medium Egg Noodles, uncooked
1 lb medium peeled and deveined shrimp, thawed if frozen
2 tbsp Lite Soy Sauce, divided
1/8 tsp ground black pepper
2 tbsp Pure Wesson® Canola 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
Directions
1Cook 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.
2Heat 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.
3Add 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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