Shrimp Lo-Mein

So have you ever gotten that craving for Chinese food that won't go away? I have, and believe me, with Chinese "fast food" restaurants around here just about every block and in every mall its hard to find one that you like, then remember the name of the dish you like and then remember which restaurant it came from. So I was looking around on the internet and came across this one recipe for Lo-Mein. It sounded good and I happen to like Lo-Mein, and my husband and I both like Chinese food so I decided to give it a try. This has been adapted from a Better Homes & Gardens recipe on Yahoo's recipes. This recipe turned out great and it also gave you a BIG dose of veggies.

Shrimp Lo-Mein

1 pound fresh or frozen medium/large shrimp (I opted for frozen)
1/3 cup water
3 Tablespoon Low-Sodium Soy Sauce
1 Tablespoon Cornstarch (if no cornstarch you can use 1 1/2 TEASPOON of white flour)
1 Tablespoon Olive Oil
2 stalks celery, chopped
1 Medium onion, chopped
2 cups cabbage, shredded
2 cups fresh or frozen pea pods (I opted for frozen baby sugar snap peas)
2 medium carrots, shredded (use a peeler for this goes quicker)
4 oz wheat angel hair pasta (Okay so I didn't use exactly 4 oz)
2 green onions, sliced

1) Thaw shrimp if frozen. Cut shrimp in half length wise or width wise. Set aside

2) For sauce: In a small bowl combine water, soy sauce and cornstarch. Set this aside as well.

3) Pour oil into a wok or large skillet, add more oil as necessary during cooking. Preheat over medium high heat. Stir fry celery and onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using) and carrots; stir fry for 1 to 2 minutes more until veggies are crisp and tender. Remove veggies from wok/skillet.

4) Add shrimp to hot wok/skillet. Stir fry for 2 to 3 minutes or until shrimp turn opaque. Once opaque push shrimp from center of the wok/skillet.

5) Stir sauce and add sauce to center of the wok/skillet. Cook and stir until bubbly. Return cooked veggies to the wok/skillet. Add hot cooked noodles, green onions and thawed frozen pea pods. Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more until everything is heated through again.



**Make ahead tip** Prepare vegetables then cover and chill up to 4 hours before cooking with shrimp.


While I haven't tried it yet, I believe it would be easy to change this to a chicken recipe.

Please let me know what you think.