This recipe serves 4 and is approximately 490 calories per serving.
12 ozs lo mein noodles
1 T peanut or vegetable oil
2 cloves garlic, minced
1 T grated fresh ginger
4 scallions, whites and greens separated, chopped
4 oz shitake mushrooms
2 medium carrots, cut into thin slices
1/2 red bell pepper, sliced
3/4 lb medium shrimp, peeled and deveined
2 T oyster sauce
2 T low-sodium soy sauce
Prepare the noodles according to the package instructions.
In a wok or large skillet, heat the oil over high heat. When the oil is lightly smoking, add the garlic, ginger and scallion whites and stir-fry for 30 seconds until lightly golden. Add the mushrooms, carrots, and bell pepper, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion.
Toss in the shrimp and cook until just pink and slightly firm. Add the cooked noodles, oyster sauce, and soy sauce to the pan.
Cook for 1 to 2 minutes more, until the sauce is thickened and covers the noodles in a light sheen. Garnish with scallion greens.