Thai Noodle Stir Fry with Shrimp

This Thai noodle stir fry comes together in 25 minutes, but tastes like it took much longer. The secret? A big spoonful of ONOIN Ginger & Lemongrass. Fresh chopped onions slow-cooked in olive oil with aromatic ginger and fragrant lemongrass doing all the heavy lifting while you focus on getting everything else on the table. Toss in shrimp, colorful veggies, rice noodles and punchy soy-lime sauce, and you've got a weeknight win that beats takeout every time. No knife, no tears, no fuss.

ONOIN Ginger & Lemongrass replaces the labor-intensive step of pinching fresh ginger and lemongrass. Those flavors are already ready to go in olive oil. Just add to a hot pan and the base is built in 60 seconds. 

1. Prepare noodles according to package directions; drain and toss with a little oil to prevent sticking. 
2. Heat oil in a large skillet or wok over medium-high. Add shrimp and cook 2 minutes per side until pink and opaque. Remove to a plate. 
3. Reduce heat to medium. Add ONOIN Ginger & Lemongrass; stir-fry 60 seconds until fragrant. 
4. Add vegetables and cook 3–4 minutes until crisp-tender. Do not overcook the vegetables.  
5. Stir in soy sauce, lime juice, and brown sugar. Add noodles and shrimp back to the pan; toss 1–2 minutes until coated and hot. 
6. Serve immediately; garnish with peanuts or sesame seeds.