Easy Shrimp and Noodles 

With a quick 20-minute cooking method, this easy recipe has a flavorful (yet kid-friendly!) Asian sauce.

Ingredients:  – Shrimp – Rice noodles – Veggies – Garlic – Orange juice, honey, reduced-sodium soy sauce, and ginger make up the sauce ingredients.

1

Mix together the dressing: Add the orange juice, oil, honey, and soy sauce to a medium bowl or jar and mix well. Cut veggies.

2

Warm a large skillet over medium heat. Add the oil. When warm add the garlic. Stir to coat and cook for 2 minutes.

3

Add the vegetables and stir to coat with the oil. Cover and cook for 4 minutes. Peel and devein shrimp, if needed.

4

You can use fresh or frozen shrimp. If using frozen shrimp, thaw it according to package directions before you start cooking.

5

Add the shrimp, cover, and cook for another 4-6 minutes, stirring occasionally, or until the shrimp is cooked through and the vegetables are just tender.

6

Meanwhile, prepare the rice noodles according to the package directions. Drain.

7

Add the noodles to the skillet with the shrimp and vegetables. Add a little of the dressing at a time, tossing to coat.

8

The noodles will absorb it as they sit, so you may want to serve some on the side. Serve warm with desired toppings.

9

Cut up the noodles and shrimp for toddlers and little kids to ensure they are easy to chew.

10

You can store any leftovers for up to 3 days in the fridge in an airtight container. Warm it gently in short increments to avoid overcooking it.