Shrimp and Broccoli Lo Mein with Whole Wheat Spaghetti
Total Time:20 minutes
Lo mein is a classic Chinese-American dish. In this recipe, veggies are the star, mixing with the noodles, shrimp and nutty water chestnuts for a bright, irresistible, plant-forward dish.
- 1/2 lb. whole wheat spaghetti
- 1/2 cup chicken or vegetable stock
- 3 tablespoons tamari
- 1 teaspoon arrowroot
- 1 teaspoon dark sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons Sriracha sauce (optional)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 lb. large shrimp, peeled and deveined
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 4 cups broccoli florets
- 1 large carrot, julienned
- 4 large scallions, 1-inch pieces
- 1 8-oz. can sliced water chestnuts, drained
- Put on a pot of water to cook the spaghetti. Cook according to package directions, about 11 minutes, then drain and reserve.
- In a bowl, stir together the stock, tamari, arrowroot, sesame oil, vinegar, Sriracha sauce and sugar, and reserve.
- Heat a large wok or saute pan over high heat, and swirl in the vegetable oil. Add the garlic and ginger and stir frequently for about 2 minutes. Add the broccoli, carrots, scallions and water chestnuts and stir for another 2 minutes. Keep stirring until the vegetables are crisp-tender. Stir the stock mixture before pouring into the hot pan, continuing to stir until the sauce is thickened and glossy. Add the shrimp and simmer in the sauce until cooked. Stir in the drained spaghetti and toss to coat. Serve hot.
Lo mein can be served as a main dish or as a side. Try pairing with fried cabbage or roasted vegetables.
450 calories, 8 g. fat, 145 mg. cholesterol, 1430 mg. sodium, 66 g. carbohydrate, 14 g. fiber, 32 g. protein