Shrimp and Vegetable Lo Mein

I had my doubts about this recipe but I'm so glad I tried it out. It is so tasty! Before Weight Watchers, I would have probably added about double or triple the amount of shrimp, but even with the scant amount it was filling because of all the veggies. I think the leftovers will be great cold tomorrow for lunch.

Shrimp and Vegetable Lo Mein

8 oz shrimp, sliced in half
6 oz spaghetti noodles
4 garlic cloves
1 tsp grated ginger
1 cup of julienned carrots
6 oz of snow peas (I didn't have this so I used frozen sweet peas)
1/2 cup bamboo shoots
1 small sweet red bell pepper
4 medium scallions thinly cut
1 1/2 tsp arrowroot powder
1/4 cup soy sauce
1 tsp of sesame oil (divided in half)
1 tsp oyster sauce
1/2 tsp rice wine vinegar
1 tsp of sugar or honey
1/4 cup chopped parsley

Cook spaghetti according to package directions. Two minutes before it's finished, add the shrimp. Drain the spaghetti and place in a large bowl that has the scallions in it (to wilt them with the heat.) Toss the noodles with 1/2 tsp of sesame oil.

While the pasta is cooking chop your veggies: Garlic, carrots & sweet red pepper. Drain and rinse your bamboo. Set veggies aside. Mix the ingredients for the sauce in a small bowl: Soy sauce, oyster sauce, rice wine vinegar, 1/2 tsp sesame oil, water and cornstarch.

After your pasta is drained and placed in a large bowl, spray the pot with cooking spray and cook your vegetables just slightly, you still want them to be crsip, about 6-8 min. Pour over sauce and continue cooking until it thickens. Toss vegetables with pasta and chopped parsley and serve. Makes about 1 3/4 cups per serving.
-Amanda