5

Shrimp and Vegetable Lo Mein

Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Moderate
You can vary the vegetables in this quick, hearty dish for what's fresh, but remember to adjust the cooking time depending on the veggies you choose.
Ingredients

uncooked spaghetti

8 oz

uncooked shrimp

8 oz, large, peeled and deveined

uncooked scallion(s)

6 medium, thinly cut

sesame oil

1½ tsp

cornstarch

1½ tsp

peanut oil

2 tsp

garlic clove(s)

4 medium clove(s), minced

ginger root

1 tsp, minced

uncooked carrot(s)

1 cup(s), julienned

snow peas

6 oz, or pea pods, chopped

sweet red pepper(s)

½ medium, diced

uncooked bamboo shoots

½ Tbsp, sliced

soy sauce

¼ cup(s)

oyster sauce

1 tsp

rice wine vinegar

½ tsp

sugar

1 tsp

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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