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Kung Pao Shrimp Noodle Bowl

Kung Pao Shrimp Noodle Bowl
Serves: 2
Prep time: 5 mins
Cook time: 16-18 mins
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Ingredients
Preparation

For the Noodles

  • 6 oz Lo Mein Noodles
  • 3 qt Water salted and boiling
  • 2 tsp Salt for boiling water

For the Kung Pao Shrimp, Red Bell Pepper Strips and Sugar Snap Peas

  • 1 package Sea Cuisine Kung Pao Shrimp
  • 1/2 cup Red Bell Pepper Strips
  • 1/2 cup Snap Peas

For the Garnish

  • 2 tbsp Scallions bias cut
  • 1 tbsp Toasted Sesame Seeds
Tips from the chef: Try using a thicker Lo Mein Noodle or even an Udon Noodle. If those are too big, try going thin with angel hair or maybe Glass Rice Noodles. Also, try adding more vegetables like zucchini, diced onion, Shiitake Mushrooms, etc. Have fun making it your own.
  1. In a large pot, bring 3 quarts of salted water to a boil. When the water boils, cook your noodles to al dente (cooked through but firm to the tooth), or cook to your desired doneness. Reserve noodles in strainer over cooking pot to keep warm and add a small amount of oil to keep from sticking.
  2. Add the Kung Pao Shrimp to a large sauté pan along with the bell peppers, sugar snap peas and 1/4 cup water. Cook for 6-7 minutes, then add the noodles and cook for an additional 2 minutes, while gently mixing, or until shrimp are cooked through and opaque. Garnish with scallions and toasted sesame seeds and enjoy.
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