Photo of Shrimp and vegetable lo mein by WW

Shrimp and vegetable lo mein

6
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Moderate
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 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.