Shrimp and Broccoli Lo Mein

 

8

oz uncooked Chinese noodles or vermicelli

1

lb uncooked deveined peeled medium shrimp (31 to 35 count)

1

tablespoon finely chopped gingerroot

3

cloves garlic, finely chopped

3

cups fresh broccoli florets

1

red jalapeño chile, seeded, finely chopped

1

cup chicken broth (from 32-oz carton)

1

tablespoon fish sauce

1 1/2

teaspoons cornstarch

1

tablespoon finely chopped fresh cilantro

• 1 Cook noodles as directed on package to desired doneness. Drain; cover to keep warm.
• 2 Meanwhile, spray 12-inch skillet or wok with cooking spray. Heat over high heat until hot. Add shrimp; cook and stir 3 minutes. Remove shrimp from skillet; set aside. If necessary, drain skillet.
• 3 Add gingerroot and garlic to skillet; cook 30 seconds. Add broccoli, chile and 1/4 cup of the broth; cover and cook 1 to 3 minutes or until broccoli is crisp-tender.
• 4 In small bowl, mix remaining 3/4 cup broth, the fish sauce and cornstarch with wire whisk until smooth. Return shrimp to skillet; add cornstarch mixture. Cook and stir about 1 minute or until sauce is slightly thickened and shrimp are pink. Add noodles; toss until evenly coated and hot. Sprinkle with cilantro.