Shrimp-Vegetable Noodle Stir-Fry

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

By Betty Crocker Kitchens

August 1, 2011

stalk bok choy or 3 stalks baby bok choy

package (8 oz) lo mein noodles

teaspoons sesame oil

tablespoon canola oil

large onion, cut into 3/4-inch wedges (1 1/2 cups)

tablespoons grated gingerroot

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

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1

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.
2

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.
3

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.
4

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.

Lo mein noodles are Asian wheat noodles, similar to spaghetti. You can find them in the Asian foods aisle of the supermarket, or substitute spaghetti or angel hair pasta.
Bok choy has white stalks similar to celery, but topped with deep green leaves. If available, baby bok choy is more tender with a mild cabbage flavor.
Feel free to change up the vegetables in this stir-fry based on what’s available. Thinly sliced carrots can be added at the same time as the bok choy stems, and bell peppers can be added with the snow peas. When planning a stir-fry, choose vegetables based on colors and flavors.