Shrimp and Broccoli Lo Mein with Whole Wheat Spaghetti

Recipe from

Lo mein can be served as a main dish or as a side. Try pairing with fried cabbage or roasted vegetables.

Prep Time

10 minutes

Cook Time

15 minutes


6 Servings


1⁄2 pound spaghetti, whole wheat
1⁄2 cup stock, vegetable (or chicken)
3 tablespoons tamari
1 teaspoon arrowroot powder
1 teaspoon sesame oil, dark
1 tablespoon rice vinegar
2 teaspoons sriracha (optional)
1 tablespoon sugar
1 tablespoon vegetable oil
1 pound shrimp (peeled and deveined)
1 tablespoon ginger (freshly chopped)
1 tablespoon garlic (chopped)
4 cups broccoli florets
1 carrot (julienned)
4 scallion (1-inch pieces)
8 ounces chestnuts, sliced water (drained)


Put on a pot of water to cook the spaghetti. Cook according to package directions, about 11 minutes, then drain and reserve.

In a bowl, stir together the stock, tamari, arrowroot, sesame oil, vinegar, Sriracha sauce and sugar, and reserve.

Heat a large wok or sauté pan over high heat, and swirl in the vegetable oil. Add the garlic and ginger and stir frequently for about 2 minutes. Add the broccoli, carrots, scallions and water chestnuts and stir for another 2 minutes. Keep stirring until the vegetables are crisp-tender. Stir the stock mixture before pouring into the hot pan,  continuing to stir until the sauce is thickened and glossy. Add the shrimp and simmer in the sauce until cooked. Stir in the drained spaghetti and toss to coat. Serve hot.


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