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This recipe originally started as the Cooking Light Beef & Broccoli, but the only thing we liked from that recipe was the sauce. So I took the sauce recipe and "created" the rest. This is one of the top recipes my husband recipes.


  • 1/2 lb. Lingunie (Cooked al-dente, it will cook a little more in the sauce)
  • 1 Teaspoon Sesame Oil
  • 1-2 Tablespoon Canola Oil (Depending on Type of Wok)
  • 1/2 lb. Shrimp
  • 1 Red Pepper, Diced
  • 1 Yellow Pepper, Diced
  • 1 Red Onion, Diced
  • 1/4 Bag Shredded Carrots
  • 1 Cup Bean Sprouts
  • 1/2 Teaspoon Chinese Five-Spice
  • 1 Tablespoon Minced Ginger
  • 1 Tablespoon Minced Garlic
  • Salt & Pepper to Taste
  • SAUCE:
  • 6 Tablespoons low-sodium Soy Sauce
  • 4 Tablespoons Brown Sugar
  • 2 Tablespoons Oyster Sauce
  • 1 1/2 Tablespoons of Sambal Oelek Chili Paste (Use more or less depending on how hot you want it)


  • Cook pasta, combine with sesame oil and set aside (this is important or pasta will stick to wok when you add)
  • Combine all Ingredients for Sauce and set aside Sprinkle Cleaned, Dry Shrimp with Chinese Five-Spice, Salt & Pepper. Add 1 Tablespoon Canola Oil to Wok, 1/2 the Ginger & Garlic, Sautee 30 seconds, Add Shrimp (Cook until pink). Remove Shrimp from wok, Keep Warm. Add remaining Canola Oil, Ginger, Garlic and All Veggies to Wok, Sautee 5 minutes or until desired doneness. Add shrimp, linguie & sauce, toss well. Let cook for several minutes until thoroughly heated and sauce thickens.

Categories: Asian  Dinner  Main Dish  Shellfish 
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