Ingredients
4 ounces dry egg noodles or ramen noodles (seasoning packets discarded), or 8 oz fresh egg noodles
1 tablespoon vegetable oil
8 ounces medium shrimp peeled and deveined, tails removed
4 cups coleslaw mix or finely sliced cabbage
½ red or yellow bell pepper sliced
1 teaspoon fresh ginger grated
2 cloves garlic minced
Sauce
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon water
1 teaspoon brown sugar
1 teaspoon sesame oil
Instructions
Combine sauce ingredients in a small bowl and set aside.
Cook noodles according to package directions. Drain well, do not rinse.
Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.
We have more recipes for you, you may like the following ones
I enjoy
Once again the picture on this site does not match the recipe. Picture: Peppers, ONIONS, BROCCOLI SHRIMP WITH TAILS ON. Where’s the CABBAGE AND CARROTS FROM THE COLE SLAW MIX? And the recipe for the sauce doesn’t make enough sauce to cover the noodles, much less the veggies. The food looks so good it’s a shame the recipe is not for what you see.
If you need an average person with average proofreading or editing skills, obviously you don’t have anyone, my 10 you granddaughter is available.