Thai Shrimp Noodle Bowls
Source: California Dried Plum Board
Servings: 4

1/4 cup chicken broth
1/4 cup teriyaki sauce
2 tablespoons brown sugar
1 teaspoon dry sherry
1 clove garlic, finely chopped
1/2 teaspoon finely chopped fresh ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced red bell pepper
12 ounces shrimp, peeled and deveined
1 cup (6 ounces) quartered pitted dried plums
1 cup thinly sliced zucchini
1 cup sliced green onion
4 cups hot cooked Angel Hair pasta
Chopped roasted peanuts (optional)

In medium bowl, combine broth, teriyaki sauce, brown sugar, sherry, garlic, ginger and red pepper flakes; set aside.

In large skillet, heat oil over medium-high heat until hot. Add carrots and bell pepper; stir-fry 5 minutes.

Add shrimp, dried plums, zucchini, green onion and reserved broth mixture; cook and stir 5 minutes or until shrimp is pink.

Serve in individual bowls over pasta and top with peanuts, if desired.