Shrimp and Broccoli Lo Mein

(1)
1 reviews.
  • 15 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings

Ingredients

8
oz uncooked Chinese noodles or vermicelli
1
lb uncooked deveined peeled medium shrimp (31 to 35 count)
1
tablespoon finely chopped gingerroot
3
cloves garlic, finely chopped
3
cups fresh broccoli florets
1
red jalapeño chile, seeded, finely chopped
1
cup chicken broth (from 32-oz carton)
1
tablespoon fish sauce
1 1/2
teaspoons cornstarch
1
tablespoon finely chopped fresh cilantro

Directions

  1. 1 Cook noodles as directed on package to desired doneness. Drain; cover to keep warm.
  2. 2 Meanwhile, spray 12-inch skillet or wok with cooking spray. Heat over high heat until hot. Add shrimp; cook and stir 3 minutes. Remove shrimp from skillet; set aside. If necessary, drain skillet.
  3. 3 Add gingerroot and garlic to skillet; cook 30 seconds. Add broccoli, chile and 1/4 cup of the broth; cover and cook 1 to 3 minutes or until broccoli is crisp-tender.
  4. 4 In small bowl, mix remaining 3/4 cup broth, the fish sauce and cornstarch with wire whisk until smooth. Return shrimp to skillet; add cornstarch mixture. Cook and stir about 1 minute or until sauce is slightly thickened and shrimp are pink. Add noodles; toss until evenly coated and hot. Sprinkle with cilantro.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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