Ingredients
8 ounces brown rice noodles or whole wheat spaghetti
1 tablespoon oyster sauce
2 tablespoons soy-sauce
1 teaspoon sugar
2 tablespoons canola oil
3/4 pounds large shrimp, peeled
2 cloves garlic, minced
2 teaspoons fresh grated ginger
1 can (15 oz.) Libby's Sweet Peas, drained
1 stalk scallion/green onion, chopped
8 ounces brown rice noodles or whole wheat spaghetti
1 tablespoon oyster sauce
2 tablespoons soy-sauce
1 teaspoon sugar
2 tablespoons canola oil
3/4 pounds large shrimp, peeled
2 cloves garlic, minced
2 teaspoons fresh grated ginger
1 can (15 oz.) Libby's Sweet Peas, drained
1 stalk scallion/green onion, chopped
Instructions
1. In medium pot, cook noodles according to package directions. Drain (saving ¼ cup of the cooking water) and keep warm.
2. Whisk together oyster sauce, soy sauce, sugar and 2 tablespoons of cooking water in small bowl. Set aside.
3. In wok or large skillet, heat oil over medium-high. Add shrimp; cook 2 minutes, stirring frequently. Add garlic and ginger; stir frequently for 30 seconds. Stir in peas and noodles. Add sauce mixture and mix to coat.
4. Divide into 4 bowls. Top with scallions/green onions. Serve immediately.
1. In medium pot, cook noodles according to package directions. Drain (saving ¼ cup of the cooking water) and keep warm.
2. Whisk together oyster sauce, soy sauce, sugar and 2 tablespoons of cooking water in small bowl. Set aside.
3. In wok or large skillet, heat oil over medium-high. Add shrimp; cook 2 minutes, stirring frequently. Add garlic and ginger; stir frequently for 30 seconds. Stir in peas and noodles. Add sauce mixture and mix to coat.
4. Divide into 4 bowls. Top with scallions/green onions. Serve immediately.
