Shrimp Lo Mein with Broccoli

 This one is so easy, so quick, and so good it'll keep you from ordering any more lo mein from Door Dash, I swear! You can have this on the table in the time it takes a Dash-er to get it to you.

I use Oriental rice noodles in my lo meins, because I am celiac and have to be gluten free. Lo meins are more traditionally made in the West with wheat spaghetti noodles, so feel free to use those if you want. Just cook a 14- or 16-oz package of regular spaghetti noodles according to their package directions where I'm talking about soaking rice noodles.

Oriental rice noodles can be found in regular grocery stores around here under the brand name 'Thai Kitchen,' but they're usually pretty expensive. If you are lucky, you might have an oriental market in town, or I can get them in the 3- or 4-pack online now. They are regular-noodle price there! Rice noodles like these do not have to be boiled, just soaked in boiling water (I boil it in an electric kettle and soak them in a huge plastic mixing bowl), stirring occasionally to keep them from sticking together, until they are done. I usually set the timer for 7 minutes and then test one.

A note on the brand names of some of these sauces:

• Gluten free soy sauces are becoming easier to find. Despite the name, 'soy' sauce is usually made from wheat! Tamari is a good brand; the one I have in my kitchen right now is a Kikkoman GF soy sauce.
• Wok Mei has some good GF oriental sauces too. They're the ones I got my oyster sauce from. I love having oyster sauce in the kitchen for beef stir fries too!
• Thai Kitchen is the one I get my GF fish sauce from. It's labeled, and it's an easy brand to find around here.

SHRIMP LO MEIN WITH BROCCOLI

Ingredients

14- or 16-oz rice noodles (depending on how yours are sold)

1 lb broccoli florets

1 lb uncooked shrimp, peeled/deveined/tailed

2 cloves garlic, minced

2 eggs

Olive Oil pan spray

Sauce:

4 T gluten free soy sauce

4 T gluten free oyster sauce

4 T brown sugar

4 t gluten free fish sauce

1 t garlic powder

1 t ground ginger

Bring an electric kettle or pot of water to boiling. Pour over rice noodles to soak, stirring occasionally so they don't stick together, for 7-10 minutes or until done. Drain.

Meanwhile, mix sauce ingredients together in small bowl or 4-cup measure. Stir until sugar dissolves. Set aside.

Use pan spray to coat your wok. Scramble the eggs in the bottom of the wok. When eggs are no longer wet, add shrimp. Cook until shrimp are pink. I remove my shrimp from the wok at this point, so they don't overcook. Put them in a mixing bowl, cover with aluminum foil, and just set aside for a few minutes.

Add garlic and broccoli to your wok. Cook until broccoli is tender-crisp. Add noodles, and pour sauce over it all. Stir until it's all mixed. Add your shrimp back in. Stir until everything is coated with sauce and serve.