* Exported from MasterCook *
Shrimp Lo Mein - 5 pts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 10%) LowFat (Less than 15%)
LowFat (Less than 20%) Seafood
Amount Measure Ingredient -- Preparation Method
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16 ounces tofu noodles -- (shirataki), drained, rinsed thoroughly under cold water, and blotted dry
1 pound peeled frozen raw medium shrimp -- [31 to 40-count], thawed according to package directions and rinsed well
3 tablespoons light teriyaki sauce
18 ounces frozen Szechuan vegetable blend
1 cup frozen shelled edamame
1/2 cup vegetable broth, ready-to-serve -- low-sodium if desired
1 tablespoon cornstarch
Place the noodles on a dinner plate. Microwave for 40 seconds on HIGH. Remove the plate from the microwave, fluff the noodles with a fork, and microwave for another 40 seconds on HIGH. Set aside.
Place the shrimp in a small bowl and toss with 2 tablespoons of the teriyaki sauce. Set aside.
Place the vegetables and shelled edamame in a large nonstick skillet with the vegetable broth. Cover and cook, stirring occasionally, over medium-high heat for 8 to 10 minutes, or until cooked through.
Stir the shrimp into the vegetable mixture. Cover and cook for 5 to 7 minutes, or until the shrimp are pink and cooked through.
Combine the remaining tablespoon of teriyaki sauce and the cornstarch, and add to the shrimp mixture, cooking and stirring until thickened. Gently add the tofu noodles to the skillet and cook, stirring, until warmed through.
Description:
"5 pts; old pts not PointsPlus"
Cuisine:
"Asian"
Source:
"The Metabolism Miracle Cookbook by Diane Kress, 2011"
S(Formatted by Chupa Babi):
"May 2011"
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Per Serving (excluding unknown items): 281 Calories; 4g Fat (14.9% calories from fat); 33g Protein; 24g Carbohydrate; 7g Dietary Fiber; 173mg Cholesterol; 962mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 1372 0 0 0 0 0
