Shrimp and Vegetable Lo Mein
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This quick hearty dish is simple to prepare and ready in just 40 minutes. We cut the cook time by having the shrimp cook with the pasta and cut the clean-up by using the same pasta pot to stir-fry the vegetables and make the sauce. Yummy noodles topped with crunchy vegetables all finished in a Chinese-inspired sauce makes this fun-to-eat dish is great for kids as well as adults. Add more vegetables or use different ones in the dish to make it your own. Leftovers are delicious and can be served warm or at room temperature.
Ingredients
Uncooked spaghetti
8 oz
Uncooked shrimp
8 oz, large, peeled and deveined
Uncooked scallions
6 medium, thinly cut
Sesame oil
1½ tsp(s)
Cornstarch
1½ tsp(s)
Peanut oil
2 tsp(s)
Garlic
4 clove(s), large, minced
Ginger root
1 tsp(s), minced
Carrots
1 cup(s), julienned
Snow peas
6 oz, or pea pods, chopped
Red bell pepper
½ medium, diced
Uncooked bamboo shoots
½ cup(s), sliced
Soy sauce
¼ cup(s)
Oyster sauce
1 tsp(s)
Rice wine vinegar
½ tsp(s)
Sugar
1 tsp(s)
Instructions
1
Cook spaghetti according to package directions. Two minutes before it's done, add shrimp.
2
Drain cooked spaghetti and shrimp in a colander with scallions in it. Place mixture in large bowl and toss with sesame oil.
3
Mix cornstarch with 1/4 cup water and set aside.
4
In the spaghetti pot, heat peanut oil over high heat. Add garlic and ginger. Cook, stirring constantly, until golden and fragrant, 1 to 2 minutes.
5
Add carrots, pea pods, pepper and bamboo shoots. Cook, stirring frequently, until just tender.
6
Add sauce ingredients, stirring to mix. Add cornstarch mixture and bring to boil.
7
Toss vegetable mixture with spaghetti and serve immediately. Makes about 1 3/4 cups per serving.
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