Shrimp Lo Mein

Fresh lo mein noodles are available in Asian markets - often in the freezer case. If you can't find them there, substitute fresh fettuccine.

Yield: 4 servings (serving size: 2 1/4 cups)

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

Preparation

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 oil. Set aside.

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.

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.

Nutritional Information

Calories:

408 (26% from fat)

Fat:

12g (sat 2.1g,mono 5g,poly 3.5g)

Protein:

26g

Carbohydrate:

51.8g

Fiber:

8.3g

Cholesterol:

128mg

Iron:

5.2mg

Sodium:

941mg

Calcium:

122mg