Bonnies Asian Shrimp Noodle Skillet Recipes

SHRIMP FRIED NOODLES - THAI-STYLE

Steps:

• Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
• Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
• Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

JAPANESE SHRIMP AND SOBA NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

ASIAN NOODLES WITH SHRIMP

Steps:

• Bring water, coconut milk, carrots, and onion to a boil in a medium skillet.
• Add shrimp, noodles, and snow peas; bring to a simmer.
• Stir to break up the noodles and simmer 2-3 minutes or until the shrimp are cooked.
• Remove from heat; stir in one packet of ramen seasoning, cilantro, and lime juice.
• Serve hot.

ASIAN NOODLE SKILLET

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender.
• Toss soy sauce with hot vegetables and set aside.
• Heat remaining oil in skillet over med-high heat.
• Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook).
• Remove from skillet; keep warm.
• Add water, bring to a boil.
• Remove noodles from package and break into pieces; stir into water along with seasoning packets.
• Bring to a boil; reduce heat.
• Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed.
• Return beef and add vegetables to skillet; heat through.

BONNIE'S ASIAN SHRIMP NOODLE SKILLET

Steps:

• GETTING READY! You will need two large skillets and a small saucepan for the sauce.
• MAKE THE ASIAN SAUCE, FIRST If you like a lot of sauce; you can always double this recipe. Add one tablespoon of butter to the saucepan over medium low heat and melt it. Add one tablespoon sesame oil. Add one tablespoon of minced garlic and 2 tablespoons fresh grated ginger and stir. Add the 4 tablespoons soy sauce, stir and add the chopped green onions. Cook a couple of minutes over low heat. Turn off the heat. Set aside.
• COOK THE NOODLES, SECOND Put salted water on to boil. When it boils add the spaghetti, cook and drain. Keep hot and Set aside.
• PREPARING THE FROZEN VEGETABLES, THIRD Run cold water over the Normandy Blend frozen vegetables (a Birds Eye product) in a colander and drain. Press the vegetables between some paper towels. Set aside. NOTE: This is an especially good product to use for this dish because it contains carrots, cauliflower, broccoli, yellow squash and zuchinni. By just rinsing the vegetables and pressing the water out, they cook perfectly in a couple of minutes. Saves you a lot of prep work, too.
• NOW, LET'S COOK THE MEAL!
• COOK THE VEGETABLES Heat 2 tablespoons olive oil in large skillet over medium heat. Add the onions, garlic, celery, red bell pepper, cook about 5 minutes, then add the Normandy Blend veggies to the skillet mixture and cook 2 minutes more. All the vegetables should be crisp tender. Remove from heat and set aside.
• COOK THE SHRIMP In this last step, we will bring the completed dish together very rapidly. Add 2 tablespoons sesame oil to a large skillet over medium heat. Add the shrimp and cook until they are golden brown and the tails are salmon pink. Remove the shrimp to a small bowl. Add the spaghetti to the hot pan and with two large wooden spoons, toss the spaghetti gently, several times to pick up the good shrimp flavor in the pan. Then add the Asian sauce, toss again, add the vegetables, toss again, pile the shrimp on top and serve right from the pan. Enjoy!