Shrimp Lo Mein


This is one of my absolute favorite recipes.  I originally got it from Cooking Light magazine, but have altered it to suit my tastes.  The original recipe is here, but this is the way I make it.  I use sesame oil instead of peanut because the flavor is so good.  And I have a heavier hand with the soy sauce, I use way more than the recipe calls for.   But I usually use the low-sodium kind.  And sometimes I switch it up and use chicken, steak, and different vegetables.  It’s very versatile.

1/2 tablespoons soy sauce
16 oz large shrimp, peeled, deveined
16 ounces spaghetti noodles, cooked
1 1/2 tablespoons dark toasted sesame oil, divided
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
8 oz sliced fresh mushrooms
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
Sesame seeds to taste (optional)

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 peanut oil. Set aside.Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and mushrooms; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.Heat 1 1/2 teaspoons sesame 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 sesame seeds, and toss well to combine.