Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Mark Bittman
Recipe by Cooking Light January 2004

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Recipe Summary

Yield:
4 servings (serving size: 2 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

408 calories; calories from fat 26%; fat 12g; saturated fat 2.1g; mono fat 5g; poly fat 3.5g; protein 26g; carbohydrates 51.8g; fiber 8.3g; cholesterol 128mg; iron 5.2mg; sodium 941mg; calcium 122mg.
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