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
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.
In a wok or 12-inch skillet heat oil over medium-high heat. Add ginger; cook and stir 30 seconds.
Add scallion 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 therefore the water; toss to coat. Sprinkle with peanuts and scallion tops.