This popular noodle dish mixes shrimp with fresh veggies to make a quick dinner that's almost as easy as takeout. The terms for frozen shrimp sizes, such as jumbo or large, aren't standardized, so focus on the number of shrimp in each bag (here, 21 to 24 per 450 g bag) to ensure that they're the right size.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2015
- 1 cup sodium-reduced chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 450 g jumbo shrimp (21 to 24 count), peeled and deveined
- 280 g fresh steamed chow mein noodles
- 1 carrots sliced on the diagonal
- 1 cup snow pea trimmed and halved diagonally
- 1 cup quartered button or cremini mushrooms
- 3 cloves garlic minced
- 3 heads bok choy (about 225 g), quartered
MethodStir together broth, oyster sauce, cornstarch and sesame oil. Set aside.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; sauté shrimp until pink and opaque throughout, about 2 minutes. Remove to plate.
In large saucepan of boiling water, cook noodles according to package instructions; drain.
Meanwhile, add remaining oil to wok; sauté carrot, snow peas, mushrooms and garlic over medium-high heat until garlic is fragrant, about 1 minute. Add bok choy; sauté just until wilted, about 1 minute. Stir in broth mixture, shrimp and noodles. Cook, tossing, until sauce is thickened and noodles are coated, about 1 minute.
Change it up - Tofu Lo Mein: Omit shrimp. Reduce vegetable oil to 2 tsp; use to cook vegetables only. Add 450 g fried tofu balls along with broth mixture. (Look for tofu balls near the wonton wrappers and tofu in the refrigerated section of the grocery store.)
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 646 mg
- Sugars 2 g
- Protein 27 g
- Calories 361.0
- Total fat 7 g
- Cholesterol 132 mg
- Saturated fat 1 g
- Total carbohydrate 46 g
- Iron 36.0
- Folate 19.0
- Calcium 11.0
- Vitamin A 63.0
- Vitamin C 42.0