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Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles
Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
30-minute shrimp stir fry with tomatoes, ginger, and veggies.
Ingredients:
  • 1 (8 ounce) package dried rice noodles
  • 0.66666668653488 cup soy sauce
  • 2 tablespoons water
  • 2 teaspoons rice wine
  • 0.33333334326744 cup brown sugar
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 pinch red pepper flakes
  • 2 tablespoons finely chopped fresh garlic
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 large head bok choy, chopped
  • 1 (14.5 ounce) can Hunt's® Diced Tomatoes
  • 2 green onions, sliced
Instructions:
  • In a large bowl, soak noodles in hot water until softened, approximately 15 minutes. Drain and rinse well before keeping warm.
  • Combine soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch in a mixing bowl for a flavorful marinade.
  • In a skillet over medium-high heat, sizzle red pepper flakes and chopped garlic in vegetable oil for 1 minute. Introduce shrimp and bok choy, saute until shrimp is pink and fully cooked, about 3 to 4 minutes.
  • Add the tomatoes and soy sauce mixture, stirring until it thickens slightly, about 2 to 3 minutes.
  • Transfer the hot cooked noodles to a heated serving bowl. Top with the savory shrimp mixture and garnish generously with fresh sliced green onions.

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