Crispy Shrimp-Vegetable Rice Noodles
Vegetable Egg Rolls
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 1½ (14-oz) pkg frozen popcorn shrimp
- 1 (8-oz) pkg rice noodles
- 2 (12-oz) pkg stir-fry vegetables
- 2 Tbsp olive oil
- 1½ cups teriyaki sauce
- 1 cup roasted, salted cashews
Instructions
- Bake shrimp according to package directions.
- Cook noodles according to package directions.
- Meanwhile, cook vegetables in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender. Season with salt and pepper. Stir in teriyaki sauce; cook just until thoroughly heated. Toss in shrimp, coating well.
- Serve shrimp mixture over noodles. Sprinkle with nuts.
Side Dish Ingredients
- 1 (24.5-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Heat egg rolls according to package directions in microwave.
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