Asian Pan Fried Noodles with Shrimp
Asian Pan Fried Noodles with Shrimp ~ authentic asian flavored shrimp - noodle stir fry.
Servings: 4
Calories:
Ingredients
- 6 ounces Mueller’s® Medium egg noodles
- 1 pound medium peeled and deveined shrimp
- 2 tablespoons lite soy sauce divided
- ⅛ teaspoon ground black pepper
- 2 tablespoons canola oil
- 1 cup shredded carrots
- 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
Instructions
- Cook the noodles according to package directions, omitting salt.
- Place the drained noodles on a paper-towel lined plate; pat dry.
- Meanwhile, combine shrimp, 1 tablespoon of soy sauce and pepper in a medium bowl.
- Heat canola oil in a wok or large skillet over high heat. Add the cooked noodles and remaining soy sauce; cook 5-7 minutes or until the noodles are browned lightly and crisp; stirring occasionally. Remove from the wok; set aside.
- Add the shrimp and carrots; cook and stir 2 minutes or until the shrimp begin to turn pink. Add the bell pepper and edamame; cook 2-3 minutes more. Add the noodles and teriyaki sauce to the wok or skillet; stir to combine and cook until hot. Sprinkle with sesame seeds if desired.
- Optional toasted sesame seeds: Add a small fist of sesame seeds to a dry skillet over medium heat. Toast for 3-4 minutes or until lightly browned, stirring occasionally. Remove the sesame seeds from the skillet.