Kung Pao Shrimp and Ramen
Baked Vegetable Egg Rolls
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- 2 Tbsp vegetable oil
- 2 cups water
- 2 (3-oz) pkg chicken-flavored ramen noodles
- 1 (16-oz) pkg frozen vegetable stir-fry blend
- 1 (8-oz) pkg sliced mushrooms
- ½ cup kung pao sauce
Instructions
- Cook shrimp in hot oil in a large nonstick skillet over medium heat until shrimp turn pink. Remove from skillet, and keep warm.
- Add water to skillet, and bring to a boil. Break ramen noodles into pieces over water, and cook until slightly softened.
- Add vegetable blend and mushrooms; return to a boil, reduce heat, and simmer 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
- Stir in seasoning packet from 1 ramen package and sauce. (Reserve remaining seasoning packet for another use.) Cook 2 to 3 minutes or until thoroughly heated. Stir in shrimp; cook 1 minute.
Side Dish Ingredients
- 2 (5-ct) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
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