Shrimp Lo Mein - My Way
From jo_jo_ba 13 years ago
- 40 minutes to make
- Serves 1
I love shrimp lo mein, and adore hoisin sauce almost as much! This fairly basic formula uses fibre-rich shirataki noodles, vegetable broth, mushrooms and broccoli and tops it all off with a generous handful of shredded nori seaweed.
Ingredients
- 4.25 oz (120 g) broccoli, chopped shopping list
- 1/4 cup hot water shopping list
- 1 tsp vegetable bouillon powder shopping list
- 1/2 tsp grated fresh ginger shopping list
- pinch red pepper flakes shopping list
- 1 tsp worcestershire sauce shopping list
- 1/2 tsp rice vinegar shopping list
- 1/2 tsp sugar shopping list
- 1 tbsp agave-sweetened hoisin sauce shopping list
- 1 tbsp cold water shopping list
- 3/4 tsp cornstarch shopping list
- 1 clove garlic, minced shopping list
- 1 portabella mushroom, halved and sliced thinly shopping list
- 1 oyster mushroom, sliced thinly shopping list
- 7 oz (200 g) shirataki noodles shopping list
- 3.5 oz (100 g) cooked shrimp (I've used canned in a pinch but fresh is best) shopping list
- 1 cup (unpacked) shredded nori - about 2 sheets shopping list
How to make it
- In the microwave or a double boiler, par-cook the broccoli until tender-crisp. Set aside.
- In a small bowl, whisk together the hot water, bouillon powder, ginger, pepper flakes, Worcestershire, rice vinegar, sugar and agave. Separately, whisk cold water and cornstarch until smooth, then add to sauce mixture.
- In a non-stick frying pan over medium-high heat, saute garlic until fragrant.
- Add mushrooms and cook, stirring, until browned.
- Add broccoli and toss well, then stir in noodles, shrimp and sauce mixture.
- Cook, stirring, until sauce thickens and coats the mixture - about 2 minutes.
- Pour into a bowl and top with nori shreds.
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