Ramen Shrimp and Vegetables

 

1

lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled

2

cups water

1

package (3 oz) chicken ramen noodle soup mix

1

bag (1 lb) fresh stir-fry vegetables

2

tablespoons stir-fry sauce

• 1 Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
• 2 Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
• 3 Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.