INGREDIENTS
· 1 TBSP TOASTED SESAME OIL
· 1 BELL PEPPER, DICED
· 1 CUP EDAMAME (I USE FROZEN, SHELLED)
· BAG OF COLESLAW MIX (RED CABBAGE, GREEN CABBAGE & CARROTS)
· 6 OZ IMITATION CRAB, DICED
· ½ LB SHRIMP (I USE LARGE, COOKED)
· 400G THAI NOODLES (I USE TWO PACKETS OF TRADER JOE’S THAI WHEAT NOODLES)
· SAUCE:
o 2-3 TSP RICE WINE VINEGAR
o 1 TBSP TOASTED SESAME OIL
o 3 TBSP LOW SODIUM SOY SAUCE
DIRECTIONS
1. HEAT OIL IN PAN AND ADD DICED BELL PEPPER. COOK ABOUT FIVE MINUTES
2. ADD FROZEN EDAMAME AND COOK 3-4 MINUTES
3. ADD BAG OF COLESLAW AND COOK 3 MINUTES
4. IN A SMALL BOWL, WHISK TOGETHER RICE WINE VINEGAR, TOASTED SESAME OIL & SOY SAUCE
5. MIX SAUCE INTO VEGGIE MIXTURE THAT IS COOKING
6. ADD IN SHRIMP & CRAB AND COOK 3 MINUTES
7. MIX IN NOODLES AND AND COOK UNTIL THEY ARE DONE (4-5 MINUTES)
8. OPTIONAL: TO MAKE IT A LITTLE SAUCIER I LIKE TO ADD 2 TBSP OF PANDA EXPRESS MANDARIN TERIYAKI SAUCE
9. SERVE AND ENJOY!
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