1/3 cup + 2 Tbsp. vegetable oil, divided
1/4 cup cider vinegar
2 Tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce
2 Tbsp. light soy sauce
2 Tbsp. Honey
1 tsp. grated fresh ginger
1 lb. Shrimp, peeled and deveined
2 (3 ounce) package chicken-flavor ramen noodle soup
2 cups cut-up vegetables, such as broccoli, carrots, and snow peas
1 1/3 cups FRENCH'S® Crispy Fried Onions
COMBINE 1/3 cup oil, vinegar, Worcestershire, soy sauce, honey and ginger until well blended; set aside. Prepare Ramen noodles according to package directions for soup; drain and rinse noodles. Place in large serving bowl.
HEAT 1 tbsp. oil in large skillet or wok; stir-fry shrimp until shrimp turn pink. Place in bowl with noodles. Stir-fry vegetables in remaining oil until crisp-tender.
ADD vegetables, dressing and 1 cup Crispy Fried Onions to bowl with noodles; toss to coat well. Serve immediately topped with remaining onions.
Tip: Purchase cut-up vegetables from the salad bar of your local supermarket to save prep time.