Shrimp Lo Mein

• 1/2 pound multigrain spaghetti
• 1 1/2 cups unsalted chicken stock
• 2 tablespoons plus 2 teaspoons lower-sodium soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 teaspoons canola oil
• 2 cups small broccoli florets
• 3/4 cup thinly sliced carrot
• 3/4 cup thinly sliced red bell pepper
• 1 pound peeled and deveined extra-large shrimp
• 1 tablespoon minced garlic
• 1 teaspoon grated peeled fresh ginger
• 1 tablespoon rice vinegar

1. Cook pasta according to package directions, omitting salt and fat, and removing from heat 2 minutes earlier than recommended for al dente texture. Drain.
2. Combine chicken stock, soy sauce, cornstarch, sesame oil, sugar, and black pepper, stirring well.
3. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add broccoli, carrot, and red bell pepper; saute 5 minutes or until vegetables soften. Add 1/4 cup stock mixture; saute 2 minutes. Add shrimp, garlic, ginger, and 1/4 cup stock mixture; saute 3 minutes or until shrimp are almost done. Add pasta and remaining stock mixture. Cook over medium heat 1 minute, stirring constantly. Remove from heat; stir in vinegar.

spaghetti, lower, cornstarch, dark sesame oil, sugar, black pepper, canola oil, broccoli florets, carrot, red bell pepper, shrimp, garlic, fresh ginger, rice vinegar

Taken from www.myrecipes.com/recipe/shrimp-lo-mein-0 (may not work)