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When making this recipe, consider grating extra ginger, then spooning teaspoon-size amounts into an ice cube tray. Freeze until solid, then transfer to an airtight container and store in the freezer for up to 6 months.
Shrimp lo mein
- Preparation time:
- Cooking time:
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Fresh ginger adds a spicy kick to this Chinese classic.
1½ lbs. extra-large shrimp, peeled and deveined
5 Tbsp. soy sauce
1 garlic clove, minced
1 tsp. peeled and grated fresh ginger
2 Tbsp. rice vinegar
¾ tsp. sugar substitute
8 oz. dry lo mein noodles
4 cups broccoli florets
1 red bell pepper, cored, seeded, and thinly sliced
1 red onion, thinly sliced
⅓ cup water
3 scallions, thinly sliced
Sliced cucumber and peeled orange segments, for serving
*Please note: Up to 10 short sprays of any cooking spray are Syn-free. After that, count ½ Syn for every additional five sprays used.
- Combine the shrimp, 1 tablespoon soy sauce, garlic, and ginger in a large bowl and refrigerate for at least 15 minutes and up to 4 hours. Combine the remaining 4 tablespoons soy sauce, vinegar, and sugar substitute in a small bowl and set aside.
- Meanwhile, cook the noodles according to package instructions. Drain the noodles, rinse with cold water, then set aside.
- Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat until hot. Add half of the shrimp in a single layer and cook, turning once, until pink and opaque, 1–2 minutes per side. Transfer to a plate and repeat with the remaining shrimp.
- Wipe out the skillet with a paper towel, lightly coat with more cooking spray, and place over medium-high heat until hot. Add the broccoli, bell pepper, and onion and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the water and cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes.
- Stir in the reserved noodles and shrimp and cook until heated through, about 1 minute. Pour in the reserved soy sauce mixture and toss to coat. Stir in the scallions and serve with sliced cucumber and orange segments.