Kalbi Shrimp and Noodle Stirfry

Serves 4
None Specified

1 pkg. Ka-me Hokkien Stirfry Noodles (2 pouches), or similar prepared stirfry 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.