Food Friday: Stir-Fried Noodles

We discovered some delicious egg rolls at Sam's a few weeks ago and every since we've been trying out new Asian recipes to serve them with. I found this one in the latest issue of All You Magazine and it is a keeper in our household. I wish I would have remembered to take pictures this time since I actually have a camera that works but I forgot. This call for shrimp but you could easily use chicken, pork, or strips of steak. It is a great way to use some leftovers.

Stir-Fried Noodles with Shrimp and Peas

8 oz spaghetti, broken in half
1 Tbsp sesame oil
2 Tbsp vegetable oil
1 lb shrimp, peeled and deveined
6 scallions, white and green parts, chopped
2 cups frozen peas, defrosted
6 Tbsp teriyaki sauce

1. Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes. Drain and toss with sesame oil.

2. Warm vegetable oil in large skillet over medium-high heat. Add shrimp and scallions and cook, stirring, until shrimp are pink and cooked through and scallions have softened, 3-5 minutes.

3. Add spaghetti, peas, and teriyaki sauce and cook, tossing to coat and heat through, about 2 minutes. Serves 4.