Thai Noodles With Shrimp and Vegetables

Prep Time:15 Mins | Total Time:25 Mins | Makes:4 - 6

This recipe is also delicious as a cold noodle salad.

1/2 lb (250 g) chow mein noodles or chunk soba noodles

2 tsp (10 mL) sesame oil

1/4 cup (50 mL) each less sodium soy sauce and reduced sodium chicken broth

1 tbsp (15 mL) light peanut butter

2 tsp (10 mL) each sugar and minced ginger

1 tsp (5 mL) canola oil

2 cloves garlic, minced

1/4 - 1/2 tsp (1-2 mL) red chili pepper flakes

1 pkg (500 g) Green Giant* VALLEY SELECTIONS* Frozen Japanese Mix

1 lb (500 g) medium sized shrimp, peeled and deveined

1/4 cup (50 mL) cilantro

Bring a large pot of water to boil over high heat. Add noodles and cook according to package directions. Drain well and toss with sesame oil.
Meanwhile, in a small bowl, whisk together soy sauce, chicken broth, peanut butter, sugar and ginger.
Heat oil in large non-stick skillet. Stir in garlic and red pepper flakes. Cook 30 seconds. Stir in vegetables and cook and stir on medium- high heat 3 to 4 minutes. Add shrimp and cook until shrimp turn pink. Stir in soy mixture and cook stirring constantly for 1 minute.
Toss with noodles. Sprinkle with cilantro.

Tip: Using frozen garlic and ginger cubes makes this meal even faster to prepare!