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
6 oz.Pennsylvania Dutch® Medium Egg Noodles, uncooked
1 lbmedium peeled and deveined shrimp, thawed if frozen
2 tbspLite Soy Sauce, divided
1/8 tspground black pepper
2 tbspPure Wesson® Canola Oil
1 cupshredded carrot
1 cupthinly sliced red bell pepper
1 cupfrozen shelled edamame (green soybeans)
1 cupTeriyaki Stir Fry Sauce-Marinade
toasted sesame seeds, optional
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.