Shrimp Pho

• 2 tbsp canola oil, divided
• 1 lb peeled & deveined shrimp Kosher salt and freshly ground pepper
• Stir Fry Veggie Kit
• 14.2 oz pkg KA-ME Thai Rice Stir-Fry Noodles
• 32 fl oz carton Ocean’s Halo Pho Broth
• ½ c basil, roughly chopped, optional
• ½ c cilantro, roughly chopped, optional
• Lime wedges, optional

Stir Fry Veggie Kit:

• ½ red bell pepper, seeded and cut into 1-inch pieces
• ¾ c sliced white mushrooms
• ½ yellow squash, cut into half-moon pieces
• ¾ c broccoli florets
• ½ c snow peas (10-12 peas)
• 1/3 red onion, julienned
• 1 c chopped asparagus
• 2 c chopped napa cabbage
• 2 c chopped bok choy

In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Add shrimp and season with salt and pepper, to taste. Sauté until shrimp are opaque and just cooked through, 1-2 minutes, turning to cook on all sides. Transfer to a plate and set aside.

Return skillet to heat and add remaining 1 tbsp canola oil. Add bell pepper, mushrooms, squash, broccoli, peas, onion and asparagus and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.

While veggies sauté, cook noodles according to microwave package instructions. Add broth, napa cabbage and bok choy to a medium saucepan and bring to a simmer, until cabbage and bok choy are wilted, 3-5 minutes.

To serve, divide noodles among 4 bowls. Top each equally with broth, shrimp and veggies. Top with basil, cilantro and lime wedges, if desired.