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(8 ounces each) tofu spaghetti noodles (such as Shirataki), drained and rinsed thoroughly
medium-size frozen raw shrimp (31-40 count), thawed according to package directions
light teriyaki sauce
(9 ounces each) frozen Szechuan vegetable blend with sesame sauce (such as Birds Eye)
frozen shelled edamame
Microwave noodles for 1 minute; set aside. Place shrimp in a small bowl and toss with 2 tablespoons teriyaki sauce; set aside.
Place mixed vegetables and edamame in a large nonstick skillet with water. Cover and cook, stirring occasionally, over medium-high heat for 7 minutes or until cooked through.
Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.
Stir together remaining 1 tablespoon teriyaki sauce and the cornstarch, then stir into the mixture in the skillet until thickened. Gently stir noodles into skillet and cook until warmed through.
- Servings Per Recipe 6
- Fat, total(g)4
- sat. fat(g)1
- Percent Daily Values are based on a 2,000 calorie diet
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