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Ingredients

8 ounces lo mein noodles ; or spaghetti, uncooked
1 teaspoon oyster sauce
8 ounces shrimp ; peeled and deveined
1/2 cup bamboo shoots ; sliced
1 1/2 teaspoons sesame oil
4 cloves garlic ; minced
2 teaspoons peanut oil
1 1/2 teaspoons cornstarch
1 cup carrots ; julienned
1 teaspoon ginger ; fresh, minced
1/2 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup soy sauce
6 medium scallions ; thinly sliced
1/2 medium red bell pepper ; julienned
6 ounces peas
1/4 cup water ; cold

Preparation:

Cook the noodles according the package directions. Add the shrimp two minutes before it is done.

Drain the noodles and shrimp, and add to a large bowl. Add the scallions and toss with the sesame oil. Set aside.

In a small bowl, mix the cornstarch and water. Set aside.

Heat the peanut oil in a large pot over high heat.  Add the ginger and garlic and cook for 1 to 2 minutes or until fragrant and golden, stirring constantly.

Add the remaining vegetables, stirring constantly. Cook until just tender.

Add the sauces and cornstarch mixture. Mix well to combine and bring to a boil.

Toss the noodles with the vegetable mixture and serve immediately.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 316.3
Total Sugars: 4.8g
Carb.: 33.3g
Fiber: 4.5g
Total Fats: 15.1g
Cholesterol: 95.3mg
Protein: 13.7g
Sodium: 1057.1mg

Detailed Nutrition...

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^*Data provided by USDA