SHRIMP & CRAB SESAME NOODLES-TAKE OUT COPYCAT

INGREDIENTS

· 1 TBSP TOASTED SESAME OIL

· 1 BELL PEPPER, DICED

· 1 CUP EDAMAME (I USE FROZEN, SHELLED)

· BAG OF COLESLAW MIX (RED CABBAGE, GREEN CABBAGE & CARROTS)

· 6 OZ IMITATION CRAB, DICED

· ½ LB SHRIMP (I USE LARGE, COOKED)

· 400G THAI NOODLES (I USE TWO PACKETS OF TRADER JOE’S THAI WHEAT NOODLES)

· SAUCE:

o 2-3 TSP RICE WINE VINEGAR

o 1 TBSP TOASTED SESAME OIL

o 3 TBSP LOW SODIUM SOY SAUCE

DIRECTIONS

1. HEAT OIL IN PAN AND ADD DICED BELL PEPPER. COOK ABOUT FIVE MINUTES

2. ADD FROZEN EDAMAME AND COOK 3-4 MINUTES

3. ADD BAG OF COLESLAW AND COOK 3 MINUTES

4. IN A SMALL BOWL, WHISK TOGETHER RICE WINE VINEGAR, TOASTED SESAME OIL & SOY SAUCE

5. MIX SAUCE INTO VEGGIE MIXTURE THAT IS COOKING

6. ADD IN SHRIMP & CRAB AND COOK 3 MINUTES

7. MIX IN NOODLES AND AND COOK UNTIL THEY ARE DONE (4-5 MINUTES)

8. OPTIONAL: TO MAKE IT A LITTLE SAUCIER I LIKE TO ADD 2 TBSP OF PANDA EXPRESS MANDARIN TERIYAKI SAUCE

9. SERVE AND ENJOY!