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
How to Make It
Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.
Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.
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.
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.
Fresh lo mein noodles are available in Asian markets; often in the freezer case. If you can't find them there, substitute fresh fettuccine.
The fresh noodles help make this dish even though it's not as flavorful as we usually like. Used fresh linguine instead of lo mein and added a little crushed red pepper to the stir-fry. The sauce is thin but that didn't bother us. I'd make this again.
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