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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Asian recipe is so versatile. Add your favorite fresh vegetables or more spices to customize the flavors to your liking. Ingredients:
2 1/2 tablespoons soy sauce |
8 ounces large shrimp, peeled, deveined, and coarsely chopped |
8 ounces fresh lo mein noodles |
1 1/2 tablespoons peanut oil, divided |
3 cups thinly vertically sliced onion |
5 cups broccoli florets (about 1 pound) |
2 cups red bell pepper strips |
1 tablespoon minced fresh garlic |
1 tablespoon minced peeled fresh ginger |
3/4 cup fat-free, less-sodium chicken broth |
1/4 teaspoon salt |
1/4 cup unsalted cashews, coarsely chopped |
Directions:
1. Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.
2. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.
3. Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.
4. Heat 1 1/2 teaspoons peanut 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 nuts, and toss well to combine.
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