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.
Shrimp Lo Mein
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Amount per serving
- Calories: 408
- Calories from fat: 26%
- Fat: 12g
- Saturated fat: 2.1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 3.5g
- Protein: 26g
- Carbohydrate: 51.8g
- Fiber: 8.3g
- Cholesterol: 128mg
- Iron: 5.2mg
- Sodium: 941mg
- Calcium: 122mg
- 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
- 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.
Note: Fresh lo mein noodles are available in Asian markets; often in the freezer case. If you can't find them there, substitute fresh fettuccine.
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