Ingredients: 3 to 4 tablespoons reduced-sodium teriyaki sauce 1 teaspoon sesame oil, optional 1⁄2 to 3⁄4  teaspoon ground ginger 1 quart water 2 packages (3 ounces each) any flavor ramen noodles (discard  flavor packets) 2 teaspoons cooking oil 2 teaspoons chopped garlic 3 ounces frozen raw shrimp or thawed frozen scallops 11⁄2  cups frozen stir-fry or Asian-style vegetables (about 4 to 5 ounces), thawed 3 eggs, well beaten

Directions: In small bowl stir together teriyaki sauce, sesame oil, and ginger. Set aside. In 10-inch skillet over medium-high heat bring water to boiling. Break each package of noodles in half. Add to water in skillet. Cook, stirring occasionally, until noodles are tender but not soft, about 2 to 3 minutes. Drain and set aside. Return skillet to medium-high heat. Add cooking oil and garlic. Cook, stirring occasionally, about 30 seconds to 1 minute. Add shrimp and vegetables. Cook, stirring occasionally, until shrimp is heated through and turns pink, about 2 minutes. Add drained noodles and reserved teriyaki mixture. Cook, tossing gently, 1 to 2 minutes. Push noodle mixture to one side of pan. Pour beaten eggs directly onto hot pan surface. Cook, occasionally stirring eggs, until no visible liquid egg remains. Remove pan from heat. Toss gently to combine eggs with noodle mixture. Makes 3 servings. (Recipe from American Egg Board) *See more recipes in our pasta collection *See more recipes in our egg & cheese collection *See more recipes in our seafood collection