Shrimp and Broccoli Lo Mein

 


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

Steps

1 Cook noodles as directed on package to desired doneness. Drain; cover to keep warm.

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 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 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.

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