Kalbi Shrimp & Noodle Stir Fry

It’s time to get back on track and start eating healthy again.  Kowalski’s Cutlinary Director, Rachel Perron, and the owner of Stone Fitness, Nancy Stoneberg, join us with some healthy and tasty dinner ideas.

½ pkg. Ka-me Hokkien Stir Fry Noodles (a 7.1 oz. pouch), or similar prepared stir fry noodles (not dried noodles)
2 tbsp. peanut or sesame oil, divided
2 cloves peeled garlic, minced
¼ tsp. crushed red pepper flakes
8 oz. (roughly 1½ cups, or ½ pkg.) Kowalski’s Stoplight Peppers
5 oz. (roughly 1½ cups, or ½ pkg.) matchstick-cut carrots
¾ lb. (26-30/lb.) peeled, deveined tiger shrimp
7 oz. (roughly 3 cups, or ½ pkg.) Dole Coleslaw Mix
4 green onions, very thinly sliced on the diagonal, divided
½ cup Kowalski’s Signature Kalbi Marinade
? cup coarsely chopped roasted peanuts
¼ cup roughly torn fresh basil leaves
¼ cup fresh cilantro leaves

Remove noodles from outer wrapper; pierce inner bag several times with a knife. Microwave on HIGH 1 min.; set aside. Meanwhile, in large skillet, heat half the oil over medium high heat; add garlic, crushed red pepper, peppers and carrots. Stir fry 2 min. Add remaining oil and shrimp; cook 1 min. Add coleslaw and half the onions, stir frying until shrimp is pink and opaque (about 1 min.). Add noodles and marinade; toss to coat. Cook until everything is warm; garnish with remaining onions, peanuts and herbs. Serve immediately.                                             

Serves 4.