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You can substitute ramen, linguine, or angel hair pasta for the thin spaghetti in this recipe. Just prepare according to package instructions and, in the case of ramen, omit the seasoning packet.
Use low-sodium soy sauce if you are watching your sodium intake.
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| Shrimp Lo Mein |
Ingredients
(4 servings - 265 calories per serving)
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| 1 |
egg white |
| 1/4 tsp |
salt |
| 2 tsp |
dry sherry or sake |
| 1 tsp |
vegetable oil |
| 1 lb |
uncooked, medium shrimp (peeled & deveined) |
| 1.5 tbsp |
cornstarch |
| 1 cup |
chicken broth |
| 3 tbsp |
soy sauce |
| 1.5 tbsp |
grated gingerroot |
| 1.5 tsp |
cornstarch |
| 1 (8oz) pkg |
uncooked thin spaghetti |
| 6 |
green onions (cut into 3/4-inch pieces) |
| 6 |
bok choy stems with leaves (chopped coarsely) |
| 2 medium |
celery stalks (cut into diagonal slices) |
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- Beat egg white, salt, sherry (or sake), and oil in medium glass bowl.
- Stir in shrimp.
- Stir in 1.5 tbsp cornstarch.
- Cover and refrigerate 30 minutes.
- In small bowl, combine broth, soy sauce, gingerroot, and 1.5 tsp cornstarch.
- Cook noodles according to package directions.
- Drain and set aside.
- Bring 2 qts water to a boil.
- Add shrimp.
- Stir for 2 minutes.
- Drain.
- Spray heavy skillet or wok with cooking spray.
- Heat over medium-high heat until spray begins to bubble.
- Add onions, bok choy, and celery.
- Stir fry 3 minutes.
- Add broth mixture.
- Cook for 2 minutes, stirring constantly.
- Add noodles.
- Add shrimp.
- Heat for 1 minute.
- Serve while hot.
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