Shrimp Lo Mein

This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  lbs medium shrimp, peeled and deveined
• 1⁄2 cup soy sauce
• 8  teaspoons cornstarch
• 1⁄2 tablespoon  grated fresh ginger
• 6  cloves garlic, minced
• 4  teaspoons  sesame oil, divided
• 12  ounces snow peas
• 2  cups  shredded carrots
• 1  head bok choy, sliced
• 1 (15 ounce) can chicken broth
• 7  scallions, sliced
• 12  ounces fettuccine, cooked and drained

Directions

1. Combine first 5 ingredients and set aside for 10 minutes.
2. In skillet or wok, heat 1 tsp oil over high heat.
3. Drain shrimp, reserving soy mixture.
4. Cook shrimp until pink, 2-3 minutes.
5. Remove from skillet.
6. Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
7. Add to shrimp.
8. Cook cabbage in skillet with remaining oil 1 minute.
9. Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
10. Cook until thickened, 1 minute.
11. Remove from heat and mix in scallion and fettucini.