Shrimp Lo Mein

I love finding one-dish meals that include veggies, protein and carbs. I especially love finding recipes that replicate some of my favorite restaurant fare. This one fits both categories! As with many stir fries - almost all the ingredients are interchangeable with what you have on hand. You could alter the meat, the veggies, the noodles - these recipes are great for using up what you have in the fridge!

It's really helpful to have everything ready to go before you start cooking. Get all your veggies chopped, and cut the shrimp into bite sized pieces. I used broccoli, yellow pepper, mushrooms, green onion and pea pods.



Get the noodles going - I used udon for this but spaghetti and linguine work well too.

Next, make the sauce. In a measuring cup, combine the water, ketchup, soy sauce,



cornstarch, broth, ginger,



pepper flakes and honey.



Whisk well to combine and to incorporate the cornstarch.

Now you're ready to cook! Heat 1 Tbsp. of oil in a large skillet and add the shrimp and garlic when the oil is hot.



Cook for 2-3 minutes until garlic is fragrant and shrimp are warmed through.

Remove the shrimp and garlic from the pan and rinse it clean. Add another tablespoon of oil to the skillet and turn the heat to medium-high. When the oil is hot, add the broccoli, peppers and green onion.



Stir fry them for about 2 minutes then add the pea pods and mushrooms.



Stir fry for an additional 2 minutes then add the shrimp and garlic back in to the skillet.



Whisk the sauce again then add it into the skillet,



stirring as the sauce thickens - it will bubble around the edges a bit as it gets thick. I think that is fun to watch!

Finally, add the drained noodles to the skillet.



Stir it all up so that the noodles get coated with the sauce.



Shrimp Lo Mein

1/2 pound cooked medium shrimp, chopped into bite sized pieces
2 garlic cloves, sliced
6 oz. whole wheat spaghetti, linguine or udon noodles
1/3 cup water
1/4 cup ketchup
2 Tbsp. soy sauce
4 tsp. cornstarch
2 Tbsp. sherry or chicken broth
2 tsp. honey
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper flakes
2 Tbsp. olive oil, divided
2 cups broccoli florets
1 cup chopped sweet pepper
1/4 cup sliced green onion
1 cup pea pods
1 cup sliced mushrooms

In a measuring cup, combine the water, ketchup, soy sauce, cornstarch, broth, honey, ginger and red pepper flakes. Whisk well to combine and set aside. Cook noodles as package directs.

Heat 1 Tbsp. oil in a skillet over medium high heat. Add shrimp and garlic; stir fry for 2 minutes. Remove from skillet and rinse skillet clean. Add remaining oil to skillet and heat until hot. Add broccoli, pepper and onion; stir fry 2 minutes. Add pea pods and mushroom; stir fry 2 more minutes. Return shrimp and garlic to skillet.

Whisk sauce again and then add to skillet. Stir constantly until sauce thickens. Drain noodles and add to skillet. Stir well to coat noodles with the sauce. Serves 4.