Ingredients

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1 pound fresh or frozen medium shrimp in shells

12 green onions

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

2 cups sugar snap pea pods, trimmed

1 14.2 ounce pkg. cooked udon noodles*

1 cup fresh pineapple chunks

3 tablespoons reduced-sodium teriyaki sauce

3 tablespoons water

¼ cup unsalted dry roasted peanuts

Directions :

Step 1

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Chop 1 Tbsp. of the dark green tops of onions for garnish. Cut pale green and white parts into 2-inch pieces.

Step 2

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In a wok or 12-inch skillet heat oil over medium-high heat. Add ginger; cook and stir 30 seconds. Add green onion pieces and snap peas; cook and stir 1 to 2 minutes. Add shrimp, noodles, and pineapple; cook and stir just until shrimp are opaque. Add teriyaki sauce and the water; toss to coat. Sprinkle with peanuts and green onion tops.

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