Asian Inspired Shrimp & Noodles

1 - 9oz. package Nasoya Japanese Style Noodles
1 tbsp. olive oil
1 pound uncooked medium or large shrimp, peeled and deveined
2 tsp. chopped garlic
1/4 tsp. red pepper flakes
2 small broccoli heads, cut into about 2 cups of florets
1 medium red bell pepper, cut into matchsticks
1 small red onion, cut into thin strips
1 cup green beans, cut into 1/2" pieces
1 3/4 cups vegetable broth, divided
2 tbsp. low sodium soy sauce
1 tbsp. oyster sauce
1 tsp. corn starch

Cook and drain noodles as directed on the package.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes and cook about 3 minutes, until shrimp are pink, stirring often. Remove from skillet & set aside.

Add broccoli, bell pepper, onion and green beans, 1 cup vegetable broth, soy sauce and oyster sauce to the hot skillet. Heat to boiling. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes.

Stir in shrimp.

Mix cornstarch & 3/4 cup vegetable broth and stir until smooth. Add to shrimp & vegetable mixture, heat to boiling, stirring constantly. Boil and stir one minute. Add noodles and toss to coat.

Serves 4.