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Shrimp & Ramen Stir Fry
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Makes: 4 servings
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12 oz fresh or frozen peeled & deveined cooked shrimp or tub-style firm
tofu, drained & cubed
2 (3-oz) pkg shrimp or mushroom flavored ramen noodles
2 tsp toasted sesame oil or cooking oil
1 Tbsp cooking oil
1 med red or yellow sweet pepper, cut in thin strips
3/4 cup fresh pea pods, strings & tips removed, or 1/2 of a 6-oz pkg
frozen pea pods, thawed
2 cups chopped bok choy
1/3 cup sliced green onions (4)
1/4 cup bottled hoisin or stir-fry sauce
1/4 cup orange juice
1/4 tsp crushed red pepper (optional)
2 tsp sesame seeds, toasted
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Thaw shrimp, if frozen, removing tails. Rinse; pat dry with paper
towels; set aside. In a 3 qt saucepan cook noodles with seasoning pkt
iaw pkg directions. Drain; return noodles to pan; toss with sesame oil.
Snip through noodles several times with kitchen scissors. Cover with lid
or foil; set aside. Meanwhile, in a 12 " skillet heat 1 Tbsp oil over
Med-Hi heat. Add sweet pepper strips; cook & stir for 2 min. Add pea
pods & bok choy; cook & stir for 2 min. Add shrimp or tofu, green
onions, hoisin sauce, orange juice, & crushed pepper, (if using); cook &
stir for 1 min more.
To serve, place noodles on serving plates. Spoon shrimp mix over
noodles; sprinkle with toasted sesame seeds.
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