Sweet Pea and Ginger Garlic Shrimp Lo Mein


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 4


1 can (15 oz.) Libby’s® Sweet Peas (rinsed and drained well)
8 oz brown rice noodles or whole wheat spaghetti (uncooked)
4 tsp oyster sauce
1 tbsp reduced-sodium soy sauce
1 tsp sugar
2 tbsp canola oil
3⁄4 lb large, peeled shrimp (raw)
2 clv garlic (minced)
2 tsp fresh ginger (minced; or substitute ¼ tsp. ground ginger)

In medium pot, cook noodles according to package directions. Drain (saving ¼ cup of the cooking water) and keep warm.

Whisk together oyster sauce, soy sauce, sugar and 2 tablespoons of cooking water in small bowl. Set aside.

In wok or large skillet, add oil over medium high heat. Add shrimp and cook for 2 minutes, stirring frequently. Add in garlic and ginger and stir frequently for 30 seconds. Add Libby’s® Sweet Peas and stir frequently for another 30 seconds. Add noodles and cook for 1 minute and stir frequently. Lastly, add in sauce mixture and cook for another 1 minute and stir frequently. Remove from heat.

Add in green onions and toss noodle dish gently. Serve immediately.