This Asian Shrimp and Noodles dish boasts the three desirable qualities of being pretty, tasty, and easy to make. Though we had only three at table tonight and I made the full four servings, Senior and Junior Too gobbled down the extra serving only to look at me expectantly. All gone, but that left plenty of room for mint chocolate chip ice cream, so no complaints.
3 tbsp reduced-sodium soy sauce
3 tbsp hoisin sauce
3 tbsp Worcestershire sauce
3 tbsp water
1 tbsp brown sugar
2 tbsp olive oil
14 oz fully cooked Hokkien Stir Fry Noodles (or 3 cups cooked spaghetti)
1 lb uncooked large shrimp, peeled, deveined, and tailless
1-1/2 cup shredded green cabbage
1-1/2 cup matchstick carrots, chopped into 1/4″ pieces
1/2 red bell pepper, sliced thin into bite-sized pieces
3 green onions, sliced thin, divided
1 tsp sesame seeds (I used a mix of black and white), divided
1) To small bowl add: soy sauce, hoisin sauce, Worcestershire sauce, water, and brown sugar; mix well and set aside
2) Heat olive oil in large skillet over medium heat; add noodles and cook 3 minutes until noodles are warmed through; add shrimp, cabbage, carrots, red bell pepper, half the green onions, half the sesame seeds, and soy-hoisin sauce; stirring often, cook 7-8 minutes until shrimp is cooked through and vegetables have softened; remove from heat and serve sprinkled with reserved green onions and sesame seeds (told you it was easy)
Servings: 4
TAMARA LEIGH: The Kitchen Novelist 
Shoot, I would have snatched up that forth serving, too, with it looking this good! 🙂