Shrimp Lo Mein

• 2 Tbsp. oil
• 1 lb. fresh medium uncooked shrimp, shelled and deveined
• 1 (14 1/2 oz.) can chicken broth
• 2 to 3 Tbsp. soy sauce
• 1 tsp. sugar
• 1/4 to 1/2 tsp. ginger
• 1/4 tsp. garlic powder
• 3 oz. (1 1/2 c.) uncooked fine egg noodles
• 1 medium onion, cut into eight wedges
• 1 (16 oz.) frozen broccoli, carrots, water chestnuts and red peppers
• 2 tsp. cornstarch
• 2 Tbsp. water

1. Heat oil in large skillet or wok.
2. Add shrimp; cook and stir 2 to 3 minutes or until shrimp are firm and pink.
3. Remove shrimp from skillet.
4. Add chicken broth, soy sauce, sugar, ginger and garlic powder to skillet.
5. Bring to boil.
6. Add egg noodles, onion and frozen vegetables; return to boiling.
7. Reduce heat to low; cover and simmer 8 to 10 minutes or until egg noodles and vegetables are tender.
8. Stir in shrimp.
9. In small bowl, stir cornstarch into water until dissolved.
10. Gradually stir into mixture in skillet.
11. Cook and stir over medium-high heat until sauce is bubbly and thickened.
12. Makes 5 servings.

oil, shrimp, chicken broth, soy sauce, sugar, ginger, garlic powder, egg noodles, onion, frozen broccoli, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697620 (may not work)