Shrimp and Vegetable Lo Mein

8 oz uncooked spaghetti (I used whole wheat)
8 oz shrimp, larg pealed and deveined
6 medium scallions thinly sliced
1 1/2 tsp seasame oil
1 1/2 tsp cornstarch
2 tsp peanut oil
4 cloves garlic minced
1 cup carrots julienned
6 oz snow peas chopped
1/2 medium sweet red peppers diced
1/2 cups bamboo shoots sliced
1/4 cup soy sauce
1 tsp oyster sauce
1/2 tsp rice wine vinegar
1 tsp sugar

Cook spaghetti according to package directions. Two minutes before it's done, add shrimp

Drain cooked spaghetti and shrimp in a colander with scallions in it. Place mixture in large bowl and toss with sesame oil.

Mix cornstarch with 1/4 cup water and set aside.

In the spaghetti pot, heat peanut oil over high heat. Add garlic and ginger. Cook, stirring constantly, until golden and fragrant, 1 to 2 minutes.

Add carrots, pea pods, pepper and bamboo shoots. Cook, stirring frequently, until just tender.

Add sauce ingredients, stirring to mix. Add cornstarch mixture and bring to boil.

Toss vegetable mixture with spaghetti and serve immediately. Makes about 1 3/4 cups per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user VITALITY4LIFE.