This week has gone much better than last week. I have been able to cook us a meal every night and even get things done around the house. I’m assuming that my nesting skills have taken their course a little early. The bad news is that my back has been killing me for the past month and a half. Tuesday I took off of work to treat my self to a prenatal spa at The Houstonian Hotel. Let me tell you that it went great and I can’t wait to book another appointment right before Olivia arrives. I was a little nervous that it wouldn’t be as good since I would be laying on my side instead of belly for the massage. The set up that they provided almost had me asleep as soon as my head hit the pillow.
One word, AMAZING!
After the massage I went home to relax and then concentrated on dinner.
I have been wanting to do a stir fry for a long time but never got around to getting all the vegetables. This was going to be the week where I got everything I needed including the shrimp. You can really use any type of protein in this dish but I just love shrimp. You can also change out the noodles as well but I am a big sucker for lo mein noodles. Any time we get Chinese food I HAVE to get lo mein, no ifs, ands or buts about it I am getting that dish. Hope you enjoy this shrimp lo mein stir fry.
Shrimp Lo Mein Stir Fry
2 Tablespoons vegetable oil
1 1/4 cup matchstik carrots
2 cups broccoli florets
2 cups mushrooms, stems removed and caps cut in half
1 red bell pepper, cut into thin slices
1 yellow bell pepper, cut into thin slices
1 pound shrimp
2 garlic cloves, minced
3 cups low sodium chicken broth
2 cups water
1 8 ounce package of lo mein noodles
1/2 teaspoon ginger powder
1 Tablespoon sesame oil
1 teaspoon red pepper flakes
2 1/2 tablespoons soy sauce
salt to taste
Heat 1 tablespoon of oil in a large wok over med/high heat.
Add carrots, broccoli, mushrooms and bell pepper and cook for 10-12 minutes or until tender.
Remove the vegetables from the wok and place in a large bowl to the side.
Bring the heat down to medium and add the rest of the oil to the wok. Add the shrimp and garlic and cook for 6-8 minutes or until shrimp is pink in color and fully cooked. Add the shrimp to the vegetables.
Bring the wok back up to a high heat. Add the chicken broth and water and bring to a boil and add the noodles. Cook the noodles until tender about 5-8 minutes. Drain the noodles and run cold water over them to keep them from sticking together.
Lower the wok to a medium heat and add the sesame oil, ginger powder, noodles, vegetables with shrimp. Sprinkle red pepper flakes and toss everything together. Pour the soy sauce over the top and then sprinkle with salt according to taste.