Shrimp with Sesame-Soy Noodles
Try this mock version on the American Chinese takeout favorite lo mein that calls for any cooked Chinese egg noodle or long wheat noodle, including spaghetti. It’s an easy recipe that begs to be repeated. If you want extra kick, simply finish with crushed red pepper or sriracha.
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: firstname.lastname@example.org. She will look forward to meeting you!
- In a small bowl whisk together the soy sauce and sesame oil.
- In a wok or extra large skillet heat 1T. olive oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate.
- Add green onions, ginger and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.
- Cook long wheat noodles as per packaging directions.
- Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. Serve immediately while hot.
Nutrition Information Per Serving: 300 cals,10g fat, 814mg sodium,33g carb, 23g protein.