Kalbi Shrimp and Noodle Stir Fry

Serves 4
  • 1 pkg. Ka-me Hokkien Stir Fry Noodles (2 pouches), or similar prepared stir fry noodles (not dried noodles)
  • 2 tbsp. peanut or sesame oil, divided
  • 2 cloves peeled garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 8 oz. (roughly 1 ½ cups, or 1/2 pkg.) Kowalski's Stoplight Peppers
  • 5 oz. (roughly 1 ½ cups, or 1/2 pkg.) matchstick-cut carrots
  • 3/4 lb. fresh tiger shrimp (26-30 per lb.), peeled and deveined
  • 7 oz. (roughly 3 cups, or 1/2 pkg.) Dole Coleslaw Mix
  • 4 green onions, very thinly sliced on the diagonal, divided
  • 1/2 cup Kowalski's Signature Kalbi Marinade
  • 1/3 cup coarsely chopped roasted peanuts
  • 1/4 cup roughly torn fresh basil leaves
  • 1/4 cup fresh cilantro leaves

Remove noodles from outer wrapper; pierce inner bag several times with a knife. Microwave 1 min.; set aside. Meanwhile, in a large skillet, heat half the oil over medium-high heat; add garlic, crushed red pepper, peppers and carrots. Stir-fry 2 min. Add remaining oil and shrimp; cook 1 min. Add coleslaw and half the onions, stir-frying until shrimp is pink and opaque (about 1 min.). Add noodles and marinade; toss to coat. Cook until everything is warm; garnish with remaining onions, peanuts and herbs. Serve immediately.