Golden fresh steamed chow mein noodles are substantial but not overly doughy (like the noodles in some restaurant versions of this dish). Look for them in the refrigerated case at the supermarket near the fresh pasta.
HANDS-ON TIME 20 minutes
TOTAL TIME 20 minutes
MAKES 4 servings
INGREDIENTS
1 cup sodium-reduced chicken broth
2 tbsp oyster sauce
1 tbsp cornstarch
1 tsp sesame oil
1 tbsp vegetable oil
450 g jumbo shrimp (21 to 25 count), peeled and deveined
280 g fresh steamed chowmein noodles
1 carrot, sliced diagonally
1 cup snow peas, trimmed and halved diagonally
1 cup quartered button or cremini mushrooms
3 cloves garlic, minced
3 heads Shanghai bok choy (about 225 g total), quartered
DIRECTIONS
Stir together broth, oyster sauce, cornstarch and sesame oil. Set aside.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; sauté shrimp until pink and opaque, about 2 minutes. Transfer to plate.
In large saucepan of boiling water, cook noodles according to package instructions; drain.
While noodles are cooking, add remaining oil to wok; sauté carrot, snow peas, mushrooms and garlic over medium-high heat until garlic is fragrant, about 1 minute. Add bok choy; sauté just until wilted, about 1 minute. Stir in broth mixture, shrimp and noodles. Cook, tossing, until sauce is thickened and noodles are coated, about 1 minute.
NUTRITIONAL INFORMATION, PER SERVING: about 361 cal, 27 g pro, 7 g total fat (1 g sat. fat), 46 g carb, 3 g fibre, 132 mg chol, 646 mg sodium, 578 mg potassium. % RDI: 11% calcium, 36% iron, 63% vit A, 42% vit C, 19% folate.
VARIATION
TOFU LO MEIN
Omit shrimp. Reduce vegetable oil to 2 tsp; use to cook vegetables only. Add 450 g fried tofu balls along with broth mixture. (Look for tofu balls near the refrigerated wonton wrappers and tofu at the grocery store.)
