- 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
- 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
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.