“This is pretty much like the shrimp lo mein you buy at an Asian takeout place. You can use chicken instead of shrimp or even both for a delicious mix. To make it healthier you can throw in some chopped veggies too.” - by melodee
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
- Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.
Nutrition
Amount Per Serving (2 total)
- Calories
- 699 cal
- 35%
- Fat
- 17.2 g
- 26%
- Carbs
- 103.1 g
- 33%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Made this for dinner in order to avoid turning on the oven in the heat. I made it per the recipe, except I used toasted sesame oil in place of the vegetable oil. It was a good amount for my husband an..." See mored me. Yummy!"
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