Shrimp Lo Mein
Looking for a low-fat main-dish recipe? Try this shrimp, vegetable, and noodle one-dish meal that can be prepared in less than 30 minutes.
Ingredients
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2 packages (8 ounces each) tofu spaghetti noodles (such as Shirataki), drained and rinsed thoroughly
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1 pound medium-size frozen raw shrimp (31-40 count), thawed according to package directions
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3 tablespoons light teriyaki sauce
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2 boxes (9-ounces each) frozen Szechuan vegetable blend with sesame sauce (such as Birds Eye)
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1 cup frozen shelled edamame
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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 1/4 cup 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.
Nutrition information
Calories 174, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 115 mg, Sodium 369 mg, Carbohydrate 14 g, Fiber 4 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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