2lb large shelled and deveined shrimp, tails removed
4 tbsp peanut oil
4 tsp minced fresh garlic
2 tsp mince ginger
1 ½ cup minced sweet onion
2 cup diced zucchini
1 cup store shed carrots
1(10 0z) bag Pero Vegetable Slaw
4 tbsp soy sauce
Salt & pepper, to taste
4 green onions, sliced thin
1 package Ka-Me Chinese Noodles (ramen)
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Sauce
½ cup light mayonnaise
2 tbsp sriracha
2 tbsp soy sauce
4 tsp maple syrup
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Combine all the sauce ingredients in a small mixing bowl and refrigerate.
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Season the shrimp with salt and pepper.
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In a large sauté pan over medium heat, add 2 tbsp of the peanut oil. When the oil is hot, add the shrimp and cook. Cook, stirring occasionally until pink. When the shrimp is cooked, remove them to a bowl and set aside.
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If there is any liquid in the pan from the shrimp, drain and place back on the stove.
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While the shrimp is cooking, prepare the noodle according to the package directions.
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Add 2 tbsp of peanut oil to the pan and heat. Add the diced onion, garlic, ginger, carrots and zucchini. Cook until crisp tender. About 3-4 minutes.
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Add the vegetable slaw to the pan and season with salt and pepper. Toss the cabbage with other vegetables and cook until slightly softened.
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Add the shrimp to the vegetables and the 4 tbsp of soy sauce. Mix and continue to heat until desired texture of the cabbage.
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Serve the shrimp and vegetables over the ramen noodles, topped with the sliced green onions
and drizzled with the sauce.
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