Teriyaki Noodles with Shrimp

Servings: 2 | Serving size: about 3 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 3 quarts water
• 3 ounces rice noodles
• 2 tsp sesame oil
• 2 large green onions (sliced crosswise)
• 1 large carrot (peeled and diced)
• 1 small red bell pepper (diced)
• 4 ounces shiitake mushrooms (thinly sliced)
• 1 cup frozen peas
• 8 ounces shrimp (peeled and deveined)
• 3 Tbsp reduced sodium teriyaki sauce
• fresh ground black pepper to taste

Place the water in a large stock pot over high heat. When the water boils add the rice noodles. Cook the noodles for 2 minutes and remove the pot from the heat.

While the noodles are cooking, place the sesame oil in a large skillet or wok over high heat. Add the green onions and cook for one minute stirring frequently.

Add the carrots and red pepper and cook, stirring frequently, for two minutes. Add the mushrooms and peas and cook for 3 minutes.

Add the shrimp and teriyaki sauce and cook, stirring frequently, until the shrimp are done (about 5 minutes).

Add the pepper and noodles to the pot and stir. If the sauce is too thick add water from the noodle pot one tablespoon at a time. Serve.