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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is pretty much like the shrimp lo mein you buy at an Asian takeout place. You can use chicken instead of shrimp or even both for a delicious mix. To make it healthier you can throw in some chopped veggies too. Ingredients:
1 (8 ounce) package spaghetti |
1/2 cup chicken broth |
1 1/2 tablespoons white sugar |
2 tablespoons hoisin sauce |
2 tablespoons soy sauce |
2 teaspoons cornstarch |
2 tablespoons vegetable oil |
1 1/2 cups uncooked medium shrimp, peeled and deveined |
3 large cloves garlic, minced |
1/4 cup green onions, chopped |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
2. Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
3. Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.
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