Shrimp Lo Mein

Servings Per Recipe 6

• Amount Per Serving
• Calories 174
• Protein(gm)19
• Carbohydrate(gm)14
• Fat, total(gm)4
• Cholesterol(mg)115
• Saturated fat(gm)1
• Dietary Fiber, total(gm)4
• Sodium(mg)369

Percent Daily Values are based on a 2,000 calorie diet

• 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
• 1/4 cup water
• 1 tablespoon cornstarch

Directions

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 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.