Shrimp Lo Mein

Shrimp Lo Mein

1/2 tablespoons soy sauce

16 oz large shrimp, peeled, deveined

16 ounces spaghetti noodles, cooked

1 1/2 tablespoons dark toasted sesame oil, divided

3 cups thinly vertically sliced onion

5 cups broccoli florets (about 1 pound)

8 oz sliced fresh mushrooms

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

3/4 cup fat-free, less-sodium chicken broth

1/4 teaspoon salt

sesame seeds to taste (optional)

Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon sesame oil. Set aside. Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and mushrooms; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.Heat 1 1/2 teaspoons sesame oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and sesame seeds, and toss well to combine.