1 pound medium peeled and deveined shrimp, thawed if frozen
two tablespoons La Choy® Lite Soy Sauce, divided
1/8 teaspoon ground pepper
two tablespoons Pure Wesson® Canola Oil
1 cup shredded carrot
1 cup thinly sliced red bell pepper
1 cup frozen shelled edamame (eco-friendly soybeans)
1 cup La Choy® Teriyaki Stir Fry Sauce-Marinade
Toasted sesame seeds, optional
Directions
Prepare noodles based on package directions, omitting salt. Place drained noodles in writing-towel lined plate pat dry. Meanwhile, combine shrimp, 1 tablespoon soy sauce and pepper in medium bowl.
Heat oil in wok or large skillet over high temperature. Add cooked noodles and remaining soy sauce prepare five to seven minutes or until noodles are browned gently and crisp, stirring from time to time. Remove from wok put aside.
Add shrimp and carrot prepare and stir 2 minutes or until shrimp start to turn pink. Add bell pepper and edamame prepare two to three minutes more. Add noodles and sauce to wok stir to mix and prepare until hot. Sprinkle with sesame seeds, if preferred.
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