Shrimp LoMein with Wheat Udon Noodles

Please note that this recipe is not for bariatric patients in their early stages or who are under strict carbohydrate control.

One bag of de-veined and de-tailed shrimp
one bag of bean sprouts
one red pepper
one container of fresh mushrooms
one tablespoon of ginger
two tablespoons of chinese chili paste
two teaspoons of chinese five spice
one teaspoon of red chili (I use the tube kind and you may omit this if you don't want it really spicy)
1/4 cup of low sodium soy sauce
two tablespoons of cornstarch
One package of wheat udon noodles (most health food stores carry them - Whole Foods has them in the Ethnic section)
Peanut or sesame oil
Frying pan or Wok

Start by thawing and rinsing the shrimp, putting in a bowl and marinating with ginger (crushed), chili paste, five spice, red chili, soy sauce and cornstarch. Let this sit for at least 10 minutes.

Put on a pot of boiling water for the noodles. You will need to precook the udon noodles according the directions, just slightly under the recommended time. Strain them and put them aside, but sprinkle them with sesame oil if not putting in the lo-mein immediately to keep them from sticking together.

Cut all veggies and prep the wok with oil. Cook the mushrooms and peppers first and set to the side.

Re-oil the wok and cook the marinated shrimp next. Include all marinade, it will make the sauce for this dish. If it becomes too thick, add more soy sauce. Do not over cook the shrimp or it will become chewy.

After shrimp begins to turn pink, put cooked vegetables into shrimp. Once mixed, add bean sprouts.

Lastly, add Udon noodles to mixture. Once everything is warmed together, this dish is ready to serve. This should serve at least 4 people.