ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Noodles and Stir-Fried Shrimp Medley

Yield 6 servings

Ingredients

  • 1 package RONZONI HEALHY HARVEST Wide Noodles, uncooked
  • 1 cup (11-ounce can) mandarin orange segments, drained, reserving liquid
  • 3/4 cup (4 1/2-ounce jar) sliced mushrooms, drained, reserving liquid
  • 1 tablespoon cornstarch
  • 2 tablespoons butter or margarine
  • 1/2 pound shrimp, peeled and deveined
  • 1 cup fresh snow pea pods, ends removed
  • 1 cup fresh broccoli florets
  • 1/3 cup sliced green onion
  • 1/4 teaspoon garlic powder
  • Soy sauce to taste

How to Make It

  1. Cook noodles according to package directions. Meanwhile, in measuring cup combine reserved mushroom and orange liquids; add water to equal 1 cup liquid. Blend in cornstarch; set aside. In large skillet melt butter and saute mushrooms, shrimp, pea pods, broccoli, green onions and garlic powder until shrimp are pink. Add reserved liquid, stirring until slightly thickened. Toss shrimp mixture with hot cooked noodles; gently blend in orange segments and soy sauce.