This is a dish that I made often when the work hours were long and the always double back for the kids, the shopping, the laundry. Its quick and its easy, it tastes great and it can be made from things that are usually in the cupboard and the fridge. And sometimes when money was tight and shrimp was out of the question, I have made this dish with left over chicken with very good results. Other variations: Sugar snap peas stand in nicely for the snow peas. If I have some water chestnuts I add them to give the dish a little crunch - julienne sticks of jicama stand in nicely for water chestnuts.

• 1 4-ounce package Ramen noodles - shrimp flavor
• 1 6-ounce can shrimp, drained
• 1 4-ounce can sliced mushrooms
• 1/2 teaspoon (or to taste) ground black pepper
• 1/2 teaspoon (or to taste) cayenne pepper flakes
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger

• 1/2 red bell pepper - julienned
• 3 scallions, including green tops, sliced (for garnish)
• 1 medium carrot, thin diagonal slices
• 1/2 package (4-ounces) snow pea pods
• 1 teaspoon corn starch
• 1/4 cup, your choice, soy sauce or Teriyaki sauce for a sweeter dish
• 1 tablespoon vegetable oil

1. Cook noodles per package directions using flavor packet. Drain, place on serving platter.
2. Heat wok or large frying pan. Add oil and heat. Sauté carrot for 2 minutes then add red pepper and pea pods. Add spices. Continue cooking until red pepper and carrots are tender. Add shrimp and stir to heat through.
3. Mix corn starch in Teriyaki sauce and add to mixture. Continue cooking and stirring until sauce thickens.
4. When sauce has thickened, pour over the noodles and garnish with the sliced scallions.
5. Makes a nice light dish for two.