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Shrimp Lo Mein

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Why I Love This Recipe

This is one of my absolute favorite recipes. I originally got it from Cooking Light magazine, but have altered it to suit my tastes. I use sesame oil instead of peanut because the flavor is so good. And I have a heavier hand with the soy sauce, I use way more than the recipe calls for. But I usually use the low-sodium kind. And sometimes I switch it up and use chicken, steak, and different vegetables. It’s very versatile.

Ingredients You'll Need

1/2 tablespoons soy sauce
16 oz large shrimp, peeled, deveined
16 ounces spaghetti noodles, cooked
1 1/2 tablespoons dark toasted sesame oil, divided
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
8 oz sliced fresh mushrooms
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
Sesame seeds to taste (optional)


Combine the soy sauce and shrimp; cover and refrigerate 30 minutes.

Drain through a sieve over a bowl, reserving soy sauce.

Prepare noodles according to package directions, omitting the salt and fat.

Drain and rinse; drain well.

Toss noodles with 1 teaspoon peanut oil.

Set aside.

Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat.

Add onion; stir-fry 3 minutes.

Add broccoli and mushrooms; stir-fry 3 minutes.

Add garlic and ginger; cook 1 minute, stirring constantly.

Remove vegetable mixture from pan.

Heat 1 1/2 teaspoons sesame oil in pan.

Add shrimp, and stir-fry 1 minute.

Add the reserved soy sauce, broth, and salt, and bring to a boil.

Add noodles, vegetable mixture, and sesame seeds, and toss well to combine.

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