Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces $6.99
• Green Asparagus 1 pound, trimmed and cut into 2-inch pieces $1.99
• Bok Choy 1 pound, sliced with stems and leaves separated $2.49
• Kroger® Tri-Color Bell Peppers 1 pack, about 2 peppers used, thinly sliced $3.99
• Green Onions 1 bunch, thinly sliced $1.50
• Garlic 3 cloves, minced $1.50
• Ginger Root 1 1/2-inch piece, peeled and grated $4.99
• Fresh Organic Limes - Each 1 lime, zested and juiced $1.29
• Dried rice noodles or lo mein noodles 5 to 6 ounces
• Low-sodium soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Neutral oil 2 tablespoons
• Toasted sesame oil 1 teaspoon
• Cornstarch 1 teaspoon
• Crushed red pepper flakes pinch, optional

Instructions

1. Bring a medium pot of water to a boil for 5 to 6 ounces dried rice noodles or lo mein noodles. While the water heats, pat 12 ounces shrimp dry and toss the shrimp with 1 teaspoon cornstarch, a pinch of salt, and a few grinds of black pepper.
2. Trim 1 pound asparagus and cut it into 2-inch pieces. Slice 1 pound bok choy, keeping the pale stems separate from the leafy tops. Thinly slice about 2 bell peppers from 1 pack Kroger® Tri-Color Bell Peppers. Thinly slice 1 bunch green onions, separating the white and green parts. Mince 3 garlic cloves, grate a 1 1/2-inch piece ginger, and zest then juice 1 lime.
3. In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons honey or brown sugar, the lime juice, 1 teaspoon toasted sesame oil, 2 tablespoons water, and a pinch of red pepper flakes if using.
4. Cook the noodles according to package directions until just tender. Drain, rinse briefly if needed to prevent sticking, and toss with a tiny drizzle of neutral oil.
5. Heat a large skillet or wok over high heat. Add 1 tablespoon neutral oil. When the oil shimmers, add the 12 ounces shrimp in a single layer and sear for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they do not overcook.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the asparagus, bok choy stems, sliced bell peppers, and the white parts of the green onions. Stir-fry for 3 to 4 minutes until the asparagus is bright green and the peppers are just tender but still crisp.
7. Add the minced garlic and grated ginger to the vegetables and stir for 30 seconds until fragrant. Add the bok choy leaves and cook 1 minute until barely wilted.
8. Return the shrimp to the skillet. Add the drained noodles and pour in the soy-lime sauce. Toss for 1 to 2 minutes until the noodles are glossy and the sauce lightly coats everything.
9. Taste and adjust with extra soy sauce or an extra squeeze of lime if needed. Twirl the noodles into shallow bowls, then arrange the shrimp and vegetables on top so the pink shrimp, green asparagus, and red-yellow peppers stay visible. Finish with the sliced green onion tops and a little extra lime zest for a fresh-looking plate.