Shrimp Lo Mein

Shrimp Lo Mein


  • 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  tablespoon  cornstarch
Directions1. 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.

Original Link:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: