Shrimp Lo Mein

Ingredients

• 8 ounces uncooked dried lo mein noodles or spaghetti
• Sauce
• 1/2 cup chicken stock
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1 tablespoon finely chopped fresh garlic
• 2 teaspoons freshly grated ginger root
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• Stir-Fry
• 1 pound (about 16 to 20) tail-off jumbo fresh shrimp, peeled, deveined
• Salt and pepper, to taste
• 6 (3 tablespoons) Land O Lakes® Butter Balls
• 1 medium (1 cup) red bell pepper, cut into 1/4-inch strips
• 1 small (1/2 cup) red onion, thinly sliced
• 2 cups snow peas
• 2 cups coleslaw mix
• Sliced green onions, if desired for garnish
• Toasted sesame seeds, if desired for garnish

Instructions

1. 1

   Heat one side of flat-top grill to medium-high.

2. 2

   Cook noodles according to package directions; set aside.

3. 3

   Combine all sauce ingredients in bowl; set aside.

4. 4

   Pat shrimp dry; season lightly with salt and pepper. Add 2 Butter Balls to hot side of grill; cook shrimp, turning as needed, until starting to turn pink but not fully cooked. Push to cool side of grill. Add 1 Butter Ball to hot side of grill; add bell pepper and red onion. Sauté, turning as needed, 2 minutes or until starting to soften slightly. Push to cool side. Add 1 Butter Ball to hot side. Add snow peas; cook 30 seconds. Add coleslaw mix; cook, stirring often, 1 minute or until cabbage softens slightly. Push to cool side. Add remaining 2 Butter Balls to hot side. Place cooked noodles onto hot side of grill; cook 1 minute or until heated through.

5. 5

   Pour sauce mixture over noodles, stirring to combine. Push vegetables and shrimp back to hot side to combine with noodles. Transfer to serving dish. Garnish with green onions and sesame seeds, if desired.