Recipe: Far East Made Easy

 In Food, Guide

Once the staple of college students on a dime, ramen noodles are elevated to gourmet fare with the addition of succulent shrimp and savory Asian flavors.

If made-from-scratch meals are not your forte, but you refuse to sacrifice flavor and presentation, the Schnucks Cooks experts have you covered this month with a recipe that infuses ramen noodles with the flavors of the Far East for a deliciously simple dish.

Asian Shrimp Noodle Bowl

What You Need:
•    2 packages (3 ounces each) ramen noodles (any flavor)

•    1 tbsp. Schnucks vegetable oil

•    1 lb. raw, peeled and deveined 36-40 count shrimp,
thawed if necessary

•    1 tbsp. drained roasted garlic

•    1 package (1 lb.) frozen broccoli stir-fry vegetables (with carrots, onions and red peppers)

•    1/2 cup less sodium teriyaki marinade and sauce

•    2 tbsp. Szechuan stir-fry and marinade sauce (or less
for milder heat)

•    1 tsp. Asian sesame oil

•    1/2 cup Schnucks dry roasted peanuts (optional)

What To Do:

1. Prepare noodles as label directs, but do not add seasoning packet; drain noodles well.
2. Meanwhile, in a 12-inch skillet or wok, heat vegetable oil over medium-high heat until very hot but not smoking. Add shrimp and cook 2 to 3 minutes or just until shrimp turn opaque throughout, stirring constantly. Transfer shrimp to medium bowl.
3. In same skillet, add roasted garlic; cook 30 seconds, stirring. Add frozen vegetables and sauces; cook 4 to 5 minutes or until vegetables are heated through. Stir in sesame oil, shrimp with any juices in bowl and drained noodles; heat through. Serve shrimp mixture in bowl; sprinkle with peanuts if desire


Photo courtesy of Schnucks and Megan Pace.

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