Shrimp Lo Mein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 packages (8 ounces each) tofu spaghetti noodles (such as Shirataki), drained and rinsed thoroughly 1 pound medium-size frozen raw shrimp (31-40 count), thawed according to package directions 3 tablespoons light teriyaki sauce 2 boxes (9-ounces each) frozen Szechuan vegetable blend with sesame sauce (such as Birds Eye) 1 cup frozen shelled edamame 1 tablespoon cornstarch
1. Microwave noodles for 1 minute; set aside. Place shrimp in a small bowl and toss with 2 tablespoons teriyaki sauce; set aside.
2. Place mixed vegetables and edamame in a large nonstick skillet with 1/4 cup water. Cover and cook, stirring occasionally, over medium-high heat for 7 minutes or until cooked through.
3. Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.
4. Stir together remaining 1 tablespoon teriyaki sauce and the cornstarch, then stir into the mixture in the skillet until thickened. Gently stir noodles into skillet and cook until warmed through.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. Place mixed vegetables and edamame in a large nonstick skillet with 1/4 cup water. Cover and cook, stirring occasionally, over medium-high heat for 7 minutes or until cooked through.
3. Stir shrimp into vegetable mixture; cover and cook 4 to 5 minutes or until shrimp is pink and cooked through.
4. Stir together remaining 1 tablespoon teriyaki sauce and the cornstarch, then stir into the mixture in the skillet until thickened. Gently stir noodles into skillet and cook until warmed through.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 171.3
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 890.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.3 g
- Protein: 18.8 g
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