The college student's standby gets a serious upgrade in this tasty stir-fry supper. Using quick-cooking, packaged ramen noodles (minus the seasoning packet) as a base, simply bulk them up with frozen shrimp, veggies, and a quick and flavorful homemade sauce to create a weeknight-friendly dinner. Added bonus: The leftovers make for an excellent next-day packed lunch.
3/4 cup chicken broth
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
2 tablespoons vegetable oil
1 pound frozen deveined large shrimp, thawed and peeled
1 tablespoon minced garlic
1 (1-lb.) bag frozen stir-fry vegetables, thawed and drained
3 (3-oz.) packages ramen noodles, prepared according to package instructions, discarding seasoning packet
How to Make It
Whisk together broth, orange juice, soy sauce, cornstarch, and sugar in a medium bowl; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Add shrimp and stir-fry for 2 minutes. Add garlic and stir-fry, about 2 minutes more. Transfer shrimp and garlic to a plate.
Add vegetables and to pan and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Add the prepared ramen noodles to pan. Stir well and bring mixture to a simmer. Return the cooked shrimp and garlic to pan; toss to coat. Serve.
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