Shrimp Lo Mein

When I was in college and a year or two after, my friends would usually come back to my house to wind down after being out and about. They all knew I loved to cook and bake, so I typically had some delicious leftovers on hand to snack on. One day when I had nothing readily available, I decided to make Lo Mein using whatever ingredients I had on hand. From that day on, everyone would always ask me to make my Lo Mein when we were at my house.

I typically add broccoli, mushrooms and water chestnuts to the dish. Shrimp is the protein of choice, but chicken is another great option. We liked ours with a little extra heat, so I would always add more red pepper flakes. And always, always more soy sauce. Just adjust the recipe to your preferred taste. Enjoy and have a fabulous weekend!

Printable Recipe

Ingredients

• 1 lb. spaghetti, thin or regular
• 1 lb. raw shrimp, peeled and deveined
• 1/2 cup soy sauce
• 2 tbsp. vegetable oil, separated
• 1 cup frozen broccoli florets
• 1 (8 oz.) can mushrooms, sliced
• 1 (8 oz.) can water chestnuts, sliced
• 1 tbsp. fresh garlic, minced
• 1 tbsp. peeled fresh ginger, minced
• 1 tsp. crushed red pepper flakes
• 1 1/2 cups fat-free chicken broth
• 1/4 tsp. salt

Combine soy sauce and shrimp in a large zip lock bag. Cover and refrigerate for 30 minutes. Drain, reserving soy sauce.

Cook pasta as directed on package. When done, toss with 1 tsp. oil. Reserve.

Heat 1 tbsp. oil in a large skillet. Add garlic and ginger and cook for one minute. Add frozen broccoli and cook for 2-3 minutes before adding water chestnuts and mushrooms. Cook for an additional minute or until heated through. Remove vegetables from pan and keep warm.

Heat 1 tbsp. oil in the same pan. Add shrimp and cook for one minute. Pour in the reserved soy sauce, broth, red pepper flakes and salt. Bring to a boil. Toss in the reserved vegetables and heat through. Add cooked pasta and combine. Taste and adjust soy sauce and red pepper flakes as desired.

Source: SK Original