Shrimp Lo Mein

Asian night!!!!! My favorite. And once again, Steph volunteered to cook this one. Lucky me! I just helped chop some veggies and kept Connor somewhat entertained. Don't be fooled by the long list of ingredients...it's actually not that hard. The hardest part of this was figuring out what Bok Choy was.

BOK CHOY!!!!!!!!

We really enjoyed this. Connor says: I love this! I'll eat a whole bunch of it! Then I'll head to the frying pans, point and yell for eggs!

Makes 6 servings

1 lb fresh or frozen shrimp, peeled and deveined, patted dry
6 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
4 tsp sugar
10 oz dried Chinese egg noodles or linguine
1/3 cup reduced-sodium chicken broth
2 tsp cornstarch
1 tbsp vegetable oil
1 tbsp sesame oil
4 cloves garlic, minced
1/2 cup shredded carrot (1 medium)
1 cup chopped bok choy
4 green onions, cut into 2-inch thin strips

1) In a medium bowl combine 2 tbsp soy sauce, the rice vinegar, and 2 tsp sugar. Add shrimp, toss to coat. Let stand at room temperature for 20 minutes or cover and chill for 1 hour. Cook noodles according to package directions until tender; drain. Rinse with cold water, drain well. Set noodles aside. for sauce, in a small bowl stir together broth, the remaining soy sauce, the remaining sugar, and the cornstarch. Set aside.

2) Pour vegetable oil and sesame oil into a wok or large nonstick skillet. Heat over medium-high heat. Add garlic; cook and stir for 30 seconds. Add carrot; cook and stir for 2 minutes. Add bok choy and green onions; cook and stir for 2 minutes more. Remove vegetables from wok.

3) Drain shrimp, discarding marinade. Add shrimp to wok, cook and stir for 3 minutes until opaque. Push shrimp from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Add the cooked noodles and vegetables. Using two spatulas or wooden spoons, lightly toss the mixture until combined and heated through. Transfer to a serving platter. Serve immediately.