Shrimp Lo Mein

We loved this because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound!) and chock full of vegetables, which I love.  Also, if you use Dreamfields pasta (available at Smith's or Kroger), it becomes even healthier.  The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect.  Be sure you use a large skillet and add the pasta back into the skillet after it's cooked - it makes a big difference!.

Shrimp Lo Mein

12 oz. lo mein noodles
1 Tbsp. peanut or vegetable oil
2 cloves garlic, minced
1 Tbsp. grated fresh ginger
2 scallions, whites and greens separated, chopped
3-4 medium carrots, cut into thin slices
1 red bell pepper, sliced
4 oz. shiitake mushrooms
3/4 lb. medium shrimp, peeled and deveined
2 Tbsp. oyster sauce
2 Tbsp. low-sodium soy sauce

Prepare noodles according to package instructions.  In a wok or large skillet, heat oil over medium-high heat.  When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden.  Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.  Toss in shrimp and cook until just pink and slightly firm.  Add cooked noodles, oyster sauce, and soy sauce to the pan.  Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen.  Divide the mixture among 4 plates and garnish with scallion greens.