Shrimp Lo Mein - photo by absentmindedprof
Chef Amy Koch adapted this from 1,000 Lowfat Recipes by Terry Blonder Golson (GREAT book), there are a ton of veggies which add color and crunch. You can easily substitute your favorite veggies, like she did. Use the recipe as a guide and make it your own.
Awesome Shrimp and Vegetable Lo Mein
- 1 teaspoon finely grated ginger
- 2 tablespoon rice vinegar
- 3 tablespoon soy sauce
- 1/4 teaspoon toasted sesame oil
- 1/2 cup chicken broth (preferably low-sodium)
- 2 teaspoon cornstarch
- 1/2 teaspoon of chili garlic sauce
- 1 carrot, shredded
- 1 red bell pepper, julienne
- 1 yellow bell pepper, julienne
- 1 cup snow peas, ends and strings removed, julienne same width as bell peppers
- 3 scallions, sliced
- 1 cup fresh bean sprouts
- 2 tablespoon vegetable oil
- 1 pound shrimp, peeled and de-veined
- Juice from 1/2 lime
12 ounces Chinese noodles, cooked
Start by making sauce: Whisk together ginger, rice vinegar, soy sauce, sesame oil, chicken broth, cornstarch, and chili garlic sauce. Set aside
Heat 1 tablespoon vegetable oil in wok or large saute pan. Season shrimp with salt and pepper, then add to heated oil. Cook until shrimp turns pink, about 1 minute per side. Remove cooked shrimp to plate and squeeze on the lime juice. Keep warm.
Add the other 1 tablespoon of oil to pan and add vegetables. Saute on medium-high heat until crisp tender, about 3-4 minutes. Pour in sauce and let simmer with vegetables for 1 minutes. Add cooked noodles and toss to combine. Top with shrimp and serve.
Enjoy!