This Asian recipe is so versatile. Add your favorite fresh vegetables or more spices to customize the flavors to your liking.
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
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.