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Shrimp-Vegetable Noodle Stir-Fry

Shrimp-Vegetable Noodle Stir-Fry
  • Prep 25 min
  • Total 25 min
  • Servings 4
Put your wok to work, and dinner for four will be done in 25 minutes!
By Betty Crocker Kitchens
Updated August 1, 2011

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

  • 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.

Nutrition Facts

Serving Size: 1 Serving (1 Cup Noodles and 1 Cup Shrimp Mixture)
Calories
480
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
205mg
68%
Sodium
2130mg
89%
Potassium
880mg
25%
Total Carbohydrate
61g
20%
Dietary Fiber
5g
22%
Sugars
15g
Protein
28g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
100%
100%
Calcium
30%
30%
Iron
40%
40%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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