4 Servings

1 1/2 Lbs Shrimp, Deveined and Peeled

2 Lg Zucchini, Spiralized or Julienned

2 Lg Carrots, Spiralized or Julienned

1 Small Onion, Sliced Thinly

1 Tbsp Seoul City BBQ

2 Tbsp Canola oil

5 Oz Dry Rice Ramen Noodles, Prepared

1/4 Cup Korean BBQ Sauce

2 Cups Sugar Snap Peas, Trimmed

Sesame Seeds for Presentation


Add the canola oil to a stir fry pan or a large sauté pan and heat on high temp.  Add veggies, Seoul City BBQ and stir until starting to cook.  

Next add the Shrimp, bbq sauce and noodles.  Stir fry gently until the shrimp is cooked, slightly pink, and remove from heat.  The shrimp will finish cooking with  the residual heat.  Do not over cook as the shrimp will be rubbery and tough.

Lastly add the sugar snap peas,  you want these crunchy so adding at the end will just warm them up.

Sprinkle with sesame seeds and you are ready to serve.  So easy and soooo good!

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