Ingredients
| 9 oz | Seapak Jumbo Butterfly Shrimp |
|---|---|
| 2 tbsp. | Vegetable Oil |
| 2 C | Frozen Stir-fry Vegetables, Thawed |
| 1/2 tsp. | Ground Ginger |
| 1/4 tsp. | Ground Garlic Powder |
| 8 oz | Lo Mein Or Thin Spaghetti Noodles, Cooked Al Dente |
| 1/4 C | Soy Sauce |
| 1 tsp. | Sesame Oil (optional) |
| Chopped Scallions |
Directions
1 |
Prepare shrimp according to package directions and keep warm. |
|---|---|
2 |
Heat a wok or large nonstick skillet over high heat. When the pan is very hot, add the vegetable oil and the vegetables |
3 |
Add the cooked noodles and toss to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with the sauce. Transfer mixture to a serving platter or individual plates and garnish with a drizzle of sesame oil. Top with warm shrimp and garnish with chopped scallions. |
4 Servings
