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Shrimp Lo Mein

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 by 3 people
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Makes: 6  servings Prep 10 mins Cook 12 mins Microwave 1 min
Shrimp Lo Mein
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)174
  • Fat, total(g)4
  • chol.(mg)115
  • sat. fat(g)1
  • carb.(g)14
  • fiber(g)4
  • pro.(g)19
  • sodium(mg)369

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

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
  • 1/4 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.

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