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Shrimp Lo Mein

Yield 4 servings (serving size: 2 1/4 cups)
This Asian recipe is so versatile. Add your favorite fresh vegetables or more spices to customize the flavors to your liking.

Ingredients

  • 2 1/2 tablespoons soy sauce
  • 8 ounces large shrimp, peeled, deveined, and coarsely chopped
  • 8 ounces fresh lo mein noodles
  • 1 1/2 tablespoons peanut oil, divided
  • 3 cups thinly vertically sliced onion
  • 5 cups broccoli florets (about 1 pound)
  • 2 cups red bell pepper strips
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 cup unsalted cashews, coarsely chopped

Nutrition Information

  • calories 408
  • caloriesfromfat 26 %
  • fat 12 g
  • satfat 2.1 g
  • monofat 5 g
  • polyfat 3.5 g
  • protein 26 g
  • carbohydrate 51.8 g
  • fiber 8.3 g
  • cholesterol 128 mg
  • iron 5.2 mg
  • sodium 941 mg
  • calcium 122 mg

How to Make It

  1. Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.

  2. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.

  3. Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.

  4. Heat 1 1/2 teaspoons peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and nuts, and toss well to combine.

Cook's Notes

Fresh lo mein noodles are available in Asian markets; often in the freezer case. If you can't find them there, substitute fresh fettuccine.