Shrimp Lo Mein

From now on, all "us" posts will be over at our new blog.  Woohooooo!!!!

That means that this blog is back to cooking.  I'll start by sharing an insanely easy, insanely delicious, and insanely healthy shrimp dish.  We loved it because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound, which is a killer deal!) and chock full of vegetables, which I love.  Also, if you use Dreamfields pasta (super low carb pasta that doesn't taste low carb at all - available at Smith's or Kroger), it becomes even healthier.  You don't need lots of sticky, sugar-laden sauces to make it tasty.  The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect.  Another thing we loved is that it is easy to scale this recipe down to a 2-person meal (harder to do for other recipes).  Because the bag of shrimp is resealable, you can pull out half the shrimp, seal it up, and shove it back in the freezer to use another time.  (We stretched our bag of shrimp for a second meal - Lemony Shrimp Scampi, which I will post later because it is also very delicious and healthy!)  This recipe comes from my Women's Health "Eat This, Not That Special" book - as I said in my last post, I highly recommend it!   Finally, be sure you use a large skillet and be sure you add the pasta back into the skillet after it's cooked - it helps to flavor the pasta and it absorbs the sauce well under the heat.

Shrimp Lo Mein


12 oz. lo mein noodles

1 Tbsp. peanut or vegetable oil

2 cloves garlic, minced

1 Tbsp. grated fresh ginger

2 scallions, whites and greens separated, chopped

3-4 medium carrots, cut into thin slices

1 red bell pepper, sliced

4 oz. shiitake mushrooms

3/4 lb. medium shrimp, peeled and deveined

2 Tbsp. oyster sauce

2 Tbsp. low-sodium soy sauce

Prepare noodles according to package instructions.  In a wok or large skillet, heat oil over medium-high heat.  When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden.  Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.  Toss in shrimp and cook until just pink and slightly firm.  Add cooked noodles, oyster sauce, and soy sauce to the pan.  Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.  Divide the mixture among 4 plates and garnish with scallion greens.