Shrimp and Ramen Noodle Stir-Fry
- Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Return noodles to pan and toss with toasted sesame oil. Snip through noodles several times with kitchen scissors. Set aside.
- Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet pepper strips; cook and stir for 2 minutes. Add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp or tofu, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
- To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds. Makes 4 servings.
Nutrition Facts (Shrimp and Ramen Noodle Stir-Fry)
- Per serving:
- 406 kcal cal.,
- 17 g fat
- (1 g sat. fat,
- 4 g polyunsaturated fat,
- 2 g monounsatured fat),
- 130 mg chol.,
- 1233 mg sodium,
- 41 g carb.,
- 3 g fiber,
- 8 g sugar,
- 25 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Author Villareal 1530 Days Ago
This receipt were so so delicious i just made it for our dinner and i highly recommend this mmmm DELICIOUS am going to make this again real soon.