Monday, March 9, 2015

Shrimp Lo Mein


























I have a friend who loves Lo Mein. And whenever we go out to a Chinese Restaurant, he orders "Shrimp-lo-mein-but-can-you-hold-all those-vegetables-please?" So one day, I tasted his dish and announced boldly, "I can make that!" So he challenged me and I set out to make his favorite dish. When I served it to him, he was so thrilled and said it was exactly the same if not better! He now orders Chinese take out from my house! Now you can make it too with my simple recipe!

 
Shrimp Lo Mein

16 ounces spaghetti, thin or regular
1 lb. raw shrimp, peeled, cleaned and tails removed
1/2 cup low sodium soy sauce
1 tablespoon + 2 teaspoons sesame oil
1/2 tablespoon minced garlic
1 teaspoon minced or grated ginger
1 scallion, chopped
1 1/2 cups fat-free, low sodium chicken broth
salt to taste

Combine soy sauce and shrimp in a large zip lock bag. Cover and refrigerate for 30 minutes. After 30 minutes, drain over a bowl, reserving soy sauce.

Cook pasta as directed on package but do not add salt to boiling water. When Pasta is done, drain very well and return to original pot and toss with 2 teaspoons of the sesame oil. Set aside.

In a large non stick skillet, heat remaining sesame oil. Cook ginger and garlic for one minute stirring constantly. Remove from skillet to small bowl and set aside.

Add shrimp to the same skillet and saute until pink, about 1 to 2 minutes. Add reserved soy sauce, broth, salt, and scallion. Bring to a boil. Pour in your noodles and toss well to coat. Taste and adjust soy sauce as desired.

NOTE: You can add a pinch of red pepper flakes if you want that kick. You can also add other vegetables like a small can of sliced mushrooms, carrots, peas, broccoli florets, or any of your favorite Chinese vegetables.

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