SHRIMP-VEGETABLE NOODLE STIR-FRY

Shrimp-Vegetable Noodle Stir-Fry image

Put your wok to work, and dinner for four will be done in 25 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

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Ingredients

1 stalk bok choy or 3 stalks baby bok choy
1 package (8 oz) lo mein noodles
5 teaspoons sesame oil
1 tablespoon canola oil
1 large onion, cut into 3/4-inch wedges (1 1/2 cups)
2 tablespoons grated gingerroot
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 1/2 cups fresh snow pea pods (6 oz), strings removed, cut diagonally in half
3/4 cup stir-fry sauce

Steps:

Remove leaves from bok choy; thinly slice leaves to make 2 1/2 cups. Cut bok choy stalk into 1-inch slices to make 1 1/2 cups. Set aside.
In 5-quart Dutch oven, cook noodles as directed on package. Drain, reserving 1/4 cup cooking water. Return noodles to Dutch oven. Add 3 teaspoons of the sesame oil; toss to coat. Cover to keep warm.
Meanwhile, in wok or 12-inch nonstick skillet, heat canola oil over high heat. Cook and stir onion, gingerroot and sliced bok choy in oil 1 minute. Add shrimp and pea pods; cook and stir 1 to 2 minutes or until shrimp start to turn pink.
Stir in bok choy leaves, stir-fry sauce and reserved cooking water. Heat to boiling; cook 1 to 2 minutes or until shrimp are pink and vegetables are crisp-tender. Stir in remaining 2 teaspoons sesame oil. Serve with noodles.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 205 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cup Noodles and 1 Cup Shrimp Mixture), Sodium 2130 mg, Sugar 15 g, TransFat 0 g