1 bag fresh cut vegetables or coleslaw mix or frozen
Asian-style stir-fry mix
1 cup bottled Thai peanut sauce
8 ounces small cooked shrimp (about 24)
2 scallions, finely chopped
2 tablespoons toasted sesame seeds
How to Make It
Bring a large pot of salted water to a boil. Cook ramen for 2 to 3 minutes. (If using spaghetti, cook until just al dente, about 8 minutes.) Drain and rinse under cold water.
In a large skillet, heat oil over high heat, add vegetables and stir-fry until just wilted, about 5 minutes.
In a large bowl, toss noodles with peanut sauce until well-coated. Add vegetables and shrimp and toss. Divide among 4 bowls and sprinkle each with scallions and sesame seeds. Serve at room temperature.