Ramen Shrimp and Vegetables

Bring the fabulous flavors of Asia to your dinner table with this tasty noodle dish featuring shrimp and vegetables - ready in 20 minutes.

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Servings 4

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ingredients 5
Prep Time 5 min
Total Time 20 min

Ingredients

1: lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled

2: cups water

1: package (3 oz) Oriental-flavor ramen noodle soup mix

1: bag (1 lb) fresh stir-fry vegetables

1/4: cup stir-fry sauce

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Directions

1 Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
2 Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
3 Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

EXPERT TIPS

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Expert Tips

Look for bags of fresh stir-fry vegetables in the produce aisle. The mixture of vegetables will vary but usually have carrots, celery, bok choy, bean sprouts and broccoli.

Substitute 1 lb beef strips for stir-fry for the shrimp. Cook beef in sprayed and heated skillet 3 to 5 minutes, stirring occasionally, until brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1g, 1% Trans Fat 1g 1% ),
Cholesterol: 160mg; 160%;
Sodium: 1160mg; 1160%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 30%;
Calcium: 8%;
Iron: 25%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;