Kalbi Shrimp and Noodle Stir Fry
Ingredients
1 pkg.
Ka-me Hokkien Stir Fry Noodles (2 pouches) or similar prepared stir fry noodles (not dried noodles)
2 tbsp.
peanut or sesame oil, divided
2 cloves
garlic, minced
¼ tsp.
crushed red pepper flakes
8 oz. (roughly 1 ½ cups, or ½ pkg.)
Kowalski's Stoplight Peppers
5 oz. (roughly 1 ½ cups, or ½ pkg.)
matchstick-cut carrots
¾ lb.
fresh tiger shrimp (26-30 per lb.), peeled and deveined
7 oz. (roughly 3 cups, or ½ pkg.)
Dole Coleslaw Mix
4
green onions, very thinly sliced on the diagonal, divided
½ cup
Kowalski's Signature Kalbi Marinade
⅓ cup
coarsely chopped roasted peanuts
¼ cup
roughly torn fresh basil leaves
¼ cup
fresh cilantro leaves
Directions
- Remove noodles from outer wrapper; pierce inner bag several times with a knife. Microwave for 1 min.; set aside.
- In a large skillet, heat ½ of the oil over medium-high heat. Add garlic, crushed red pepper, bell peppers and carrots; stir-fry for 2 min.
- Add remaining oil and shrimp; cook for 1 min.
- Add coleslaw and ½ of the onions; stir-fry until shrimp is pink and opaque (about 1 min.).
- Add noodles and marinade; toss to coat. Cook until everything is warm.
- Garnish with remaining onions, peanuts and herbs; serve immediately.
