Shrimp-Vegetable Noodle Stir-Fry

shrimp-vegetable noodle stir-fry Entree
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!


  • 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


  • 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.

No nutrition information available for this recipe

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