Shrimp and noodles

Here is a fun recipe for the family that is easy to make and fun to eat.  No need for stopping at your favorite noodle restaurant, this one is great tasting and made at home.

I adapted this recipe from one that I found in Cooking Light magazine last summer. I used 8 ounces of Lo Mein noodles and cooked according to the package directions and drained.

Next, I combined 1 1/2 cups chicken stock, 2 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and black pepper to taste in a small bowl.

Then, in a large electric skillet, I drizzled 1 tablespoon stir fry oil and added  1 1/4 cups broccoli tops, 3/4 cup sliced carrots, and 3/4 cup red pepper.  Saute these until soft and then add 1/4 cup chicken stock mixture.  Heat for another 2-3 minutes and then add one bag cleaned large shrimp, along with 1 tablespoon minced garlic and 1 teaspoon minced ginger.  Continue to cook until the shrimp are cooked and pink.  Then add the Lo Mein noodles and the rest of the chicken stock mixture.

Cook until all the ingredients are well mixed and warmed through.  Just prior to serving, add 1 tablespoon rice vinegar.  Top with Sesame seeds if desired for serving.

yummy lo mein noodles

During another blog surfing session, I found inspiration for home-made lo mein noodles.  I happen to love my new recipe, as I have changed up the one I found to tweak it to perfection.  It is very satisfying to be able to re-create some of my favorite foods at home.  No more wondering what these restaurants have added to the recipe, and the savings in money and calories is unreal.  I guess this is why these restaurants can make a living.  The mark up on very inexpensive ingredients is amazing.

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Here is how I make my own yummy lo mein noodles:

First of all, I use about 4 ounces or 1/2 package of spaghetti noodles. Boil according to the package directions.  Next, mix these ingredients in a small bowl:  2 1/2 tablespoons low sodium soy sauce, 2 teaspoons sugar, 1 1/2 teaspoons sesame oil, and 1/4 teaspoon ground ginger.

In a large open skillet, add 2 tablespoons olive oil and warm.  Add a small amount of minced garlic to taste, one box of white mushrooms, thinly sliced and chopped, 3/4 chopped red pepper, and about 15 chopped petite carrots.  Cook about 5 minutes, stirring until softened.  Then, stir in about 10-15 snow peas or Chinese pea pods, and 1 cup of fresh leafy arugula.  Cook another 4 minutes.

To finish the dish, add the drained noodles and prepared sauce.  Toss and serve with home-made egg rolls.  This is a delicious dish for those who love Asian meals.  My egg roll recipe can be found here:  

https://angelfoodgarden.wordpress.com/2012/10/21/easy-egg-rolls-and-cranberry-dipping-sauce/

Egg rolls can be adapted to what is on hand.  I have used shredded cooked chicken or shrimp, chopped carrots, chopped green onions, bean sprouts, and even chopped water chestnuts for filling.

Noodle inspiration from http://www.damndelicious.net .

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