Shrimp Stir Fry


1 lb shrimp, medium size
1 avocado
1/2 orange bell pepper
1/2 Yellow bell pepper
1/2 red bell pepper
1 cilantro, leaves
6 cloves garlic
1 tsp lime zest
1 lime wedge
8 tsp lime juice
1 white onion
3 (3 ounce) packages Ramen noodle soup
Fusion sauce, Asian
3/4 cup Ty Ling Hoisin Sauce
Salt and black pepper
1/2 tsp chili powder
Sesame seeds
1 tsp ground cumin
2 tbsp Water
Ty Ling Sesame Oil


-Place the shrimp into a large bowl, and drizzle in about 1-2 tablespoons of the oil; add in 2 cloves worth of the pressed garlic, the chili powder, cumin, a pinch or two of the salt and pepper, as well as the lime zest and lime juice, and toss to coat; marinate for about 20 minutes.
-Place a large cast-iron skillet (or a heavy-bottom skillet/pan) over medium-high heat, and drizzle in 3-4 tablespoons of oil; once hot, add in the shrimp and sear on the first side for a couple of minutes, then flip them and sear them until golden-brown and cooked through; remove from pan.
-Into the skillet add a another drizzle of oil if needed, and add in the sliced bell peppers and onions, and allow them to sit in the skillet, undisturbed, for a few minutes, until a nice char forms; stir and allow them to continue to char up a bit more, until slightly caramelized.
-Stir in the remainder of the pressed garlic, and toss in the cooked ramen noodles, coating the the veggies with the Hoisin Sauce.
– Drizzle Sesame Oil on top for extra flavor.