Shrimp Lo Mein

• 3/4 Cup vegetable broth
• 1/2 Cup reduced-sodium soy sauce
• 3 Tbsp. cornstarch
• 1 Tbsp. oyster sauce
• 1/2 tsp. Ground ginger
• 12 oz. Fettuccine
• 1 tsp. Dark Asian sesame oil
• 2 Tbsp. vegetable oil
• 1 1/2 lbs. Medium shrimp in shells, cleaned
• 4 scallions cut into 1 inch pieces
• 3 cloves garlic, chopped
• 1/2 lbs. sugar snap peas
• 2 sweet red peppers, cut into 1 inch slices
• 1 1/2 Cup bean sprouts

1. In small bowl, whisk together 1 cup water, the broth, soy sauce, cornstarch, oyster sauce and ginger for sauce. Cook fettuccine following package directions. Drain in large bowl toss with sesame oil. Heat wok or large skillet over high heat. Add 1 tablespoon vegetable oil. Add shrimp; stir-fry until ping and cooked, 3 minutes. Remove with slotted spoon to plate. Add remaining oil. Add scallions, garlic, snap peas and red peppers to wok; stir-fry for 5 minutes. Add sauce; simmer and cook 30 seconds. Stir in sprouts, then fettuccine and shrimp; mix to thoroughly coat and heat through, about 1 minute.

vegetable broth, soy sauce, cornstarch, oyster sauce, ground ginger, fettuccine, sesame oil, vegetable oil, shrimp, scallions, garlic, sugar snap peas, sweet red peppers, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85417 (may not work)