Shrimp Lo Mein (gluten free)

I am becoming a big fan of these Asian rice noodles I have been using lately. I would always see them in the grocery store and finely decided to give them a try!....They can be used for a lot of your pasta recipes..You can switch out the shrimp in here and use chicken and you can also use broccoli instead of peas!...I used what veggies I had on hand. You can conform this any way you like using your favorites!...I also used dried ginger that I found in the herb section, but you could grate fresh if you like. And I used liquid aminos instead of soy sauce to make it a little healthier....Here is what I did....Enjoy!

 

 

INGREDIENTS

 

1 package Lo Mein noodles

2 Tablespoons sesame oil

2 carrots (Sliced)

1 package sliced mushrooms

1or1 1/2 cups frozen peas

1 shallot (diced)

1 pound raw shrimp (no tails)

scallion or green onion for garnish

 

SAUCE

 

1/4 cup Chicken broth

1/4 cup agave nectar

2 Tablespoons Rice Vinegar

1 Tablespoon Braggs Liquid Amino (or soy sauce)

1/2 teaspoon ground ginger

1 clove garlic (minced)

sauce ingredients

this is the ginger I used

 

here are a couple versions of the rice noodles, either is fine

 

adding the shrimp to the veggies

 

 

 

DIRECTIONS

1. Place all of the sauce ingredients in a bowl...whisk and set aside.

2. Heat sesame oil in pan add the vegetables and cook for 10 to 15 minutes until carrots are soft.

3. Add shrimp and cook until no longer translucent.

4. add sauce and simmer.

4. Cook noodles according to package directions.

5. Drain noodles ...quickly rinse and drain again .....add to serving bowl ...add the shrimp and veggies and toss to mix together...you can garnish with scallions or green onion