Fireworks Shrimp and Noodles

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package Asian noodles (lo mein, soba, udon)
  • 1
    (8 ounce) package shelled frozen edamame (soy beans)
  • 1
    (8 ounce) package julienned frozen carrots
  • 1
    teaspoon minced garlic
  • 1
    teaspoon minced ginger
  • 1
    teaspoon hot sauce (Sriracha or Thai chili sauce are best)
  • 2
    tablespoons canola oil
  • 2
    tablespoons soy sauce
  • 1
    tablespoon sesame oil
  • 1
    lb large shrimp, peeled and deveined
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DIRECTIONS

  • Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
  • In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.
  • Note: additional hot sauce can be added if desired.
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