Shrimp and Broccoli Lo Mein with Whole Wheat Spaghetti

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SourceRecipe from
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes


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


1/2 pound
spaghetti, whole wheat
1/2 cup
stock, vegetable (or chicken)
3 tablespoons
1 teaspoon
arrowroot powder
1 teaspoon
sesame oil, dark
1 tablespoon
rice vinegar
2 teaspoons
sriracha (optional)
1 tablespoon
1 tablespoon
vegetable oil
1 pound
shrimp (peeled and deveined)
1 tablespoon
ginger (freshly chopped)
1 tablespoon
garlic (chopped)
4 cups
broccoli florets
carrot (julienned)
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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