Shrimp Maifun Stirfry

• 8 cube, Chicken Bouillon Cubes
• 4 tbsp  Teriyaki Baste and Glaze 
• 1 tbsp, Soy Sauce 
• 2.50 cup, Asian Stir Fry Veggies (Frozen)
• 15 oz, Shrimped Cooked
• 3.08 cup, Rice noodles, cooked
• 6 oz dry, Maifun Rice Sticks 
• 294 g, Broccoli Florets - Fresh
• 2 tsp, Minced Garlic In Water
• 0.50 cup, Raw, Diced Onion
• 3 oz (1 Whole Pepper), Bell Pepper -> Red
• 1 tbsp, Butter - Salted
• 8 cups of water

Soak the rice noodles in chicken broth. I didn't have broth, so I made some with 8 cups of water and 8 bouillion cubes. After 5 - 10 minutes, take the noodles out and set them aside.

Cook the shrimp. I used butter, garlic, and a little of the chicken broth.

Sautee the veggies. Use whatever you like. This is just what I had lying around. Then combine everything together in a big pan. Add the remaining broth. Toss in some soy sauce or teriyaki sauce. Continue cooking until most of the liquid is absorbed/evaporated, being sure to stir to combine everything evenly.

Makes Twelve, 1-cup servings.

Hope it's as tasty for you as it was for us!