A Lenten Special

"Yesterday is gone. Tomorrow has not yet come. We have only today. Let us begin."

Mother Teresa

Teriyaki Shrimp and Noodle Stir-Fry

Cook's Notes: An easy stir-fry shrimp dinner glazed with a teriyaki sauce adding a touch of sweetness with fresh pineapple. It can be made in less than 30 minutes. Prep ingredients ahead for easy assembly. Use a large skillet or wok for this recipe. 

Adapted from Skinny One Pan Recipes from BHG. Recipe serves 2 but ingredients can easily be increased. I cooked the udon noodles separately and then added them to stir-fry mixture. 

Ingredients:

12 large cooked shrimp with tails on

1/3 cup diced green onions

1 TB. toasted sesame oil

1 TB. grated fresh ginger

2 cups sugar snap peas

1/2 package of Udon Japanese noodles 

1-1/2 cups fresh diced pineapple

3-4 TB. store bought low sodium teriyaki sauce or another Asian glazed sauce (two suggestions below)  

2 TB. water

1/4 cup crushed peanuts

Directions: 
Cook  noodles according to manufactures' directions. 

Rinse shrimp; pat dry. 

Cut pale green and white parts into 2-inch pieces. 

In a wok or 12-inch skillet heat oil over medium-high heat. Add ginger; cook and stir 30 seconds. Add green onion pieces and snap peas; cook and stir 1 to 2 minutes. Add shrimp, cooked noodles, pineapple, teriyaki sauce and the water; toss to coat. Cook 2 minutes more. Garnish with peanuts.