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, stems separated from leaves $2.49
• Kroger® Tri-Color Bell Peppers 1 pack, about 2 peppers, thinly sliced $3.99
• Green Onions 1 bunch, sliced $1.50
• Garlic 3 cloves, minced $1.50
• Ginger Root 1 1/2-inch piece, grated $4.99
• Fresh Organic Limes - Each 1 lime, juiced $1.29
• Dried rice noodles or lo mein noodles 5 to 6 ounces
• Soy sauce 3 tablespoons
• Honey or brown sugar 2 teaspoons
• Neutral oil 2 tablespoons
• Sesame oil 1 teaspoon
• Cornstarch 1 teaspoon

Instructions

1. Cook the noodles according to package directions; drain and set aside.
2. Pat the shrimp dry and toss with cornstarch, a pinch of salt, and pepper.
3. Mix soy sauce, honey, lime juice, sesame oil, and 2 tablespoons water in a small bowl.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat. Sear the shrimp for about 1 minute per side, then remove to a plate.
5. Add the remaining oil, then stir-fry asparagus, bok choy stems, bell peppers, and the white parts of the green onions for 3 to 4 minutes.
6. Add garlic and ginger; cook 30 seconds. Add bok choy leaves and cook 1 minute more.
7. Return shrimp to the pan with the noodles and sauce. Toss until glossy and heated through.
8. Plate and top with green onion tops and an extra squeeze of lime.