Shrimp & Vegetable Lo Mein
6
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
Uncooked scallion(s)
6 medium
Sesame oil
1.5 tsp
Cornstarch
1.5 tsp
Peanut oil
2 tsp
Garlic
4 medium clove(s)
Fresh ginger
1 tsp
Carrots
1 cup(s)
Snow peas
6 oz
Red bell pepper(s)
0.5 medium
Uncooked bamboo shoots
0.5 Tbsp
Soy sauce
0.25 cup(s)
Oyster sauce
1 tsp
Rice wine vinegar
0.5 tsp
Sugar
1 tsp
Instructions
1
Cook the spaghetti according to package directions. Two minutes before it's done, add the shrimp.
2
Drain the cooked spaghetti and shrimp in a colander with scallions in it. Place the mixture in large bowl and toss with the sesame oil.
3
In a small cup, mix the cornstarch with 1/4 cup water, and set it aside.
4
In the spaghetti pot, heat the peanut oil over high heat. Add the garlic and ginger. Cook, stirring constantly, until the garlic and ginger are golden and fragrant, about 1 minute.
5
Add the carrots, pea pods, pepper, and bamboo shoots. Cook, stirring frequently, until just tender.
6
Add sauce ingredients to the vegetables and stir to mix. Add the cornstarch mixture and bring to boil.
7
Toss the vegetable mixture with the spaghetti and serve immediately.
8
Serving size: about 1 3/4 cups.
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