One of my Lenten sacrifices this year was to give up meat Monday, Wednesday and Friday. I know, Friday’s the Church asks me to abstain so adding two more days isn’t really a big deal…except I am a red meat girl. Meatloaf, Spaghetti and Meatballs, Chili Mac, Swedish Meatballs, ANYTHING Tex-Mex, Beef with Broccoli, Rouladen, Beef Roast…I could go on and on. I love me some meat. I have tried to be intentional with my sacrifices this year so that I am actually successful in keeping all of them for the entirety of Lent.

So far so good, but then it’s only week one, so there’s that.

I found this recipe years ago. It was a basic Shrimp Lo Mein recipe and over the years I have transformed the original into what I am sharing with you today. My husband calls it my “empty the veggie drawer into a pot of Shrimp Lo Mein”. He’s not far off for sure.

It takes maybe 30 minutes from start to finish, depending on how much chopping you need to do. You can use spaghetti noodles, zucchini zoodles or actual lo mein noodles. I have made it with all three and it’s equally yummy no matter which one you use.

Enjoy my friends. May you continue to have a happy and holy Lent.

Here’s to the Family Table,

Shrimp and Veggie Lo Mein

Ingredients

16 ounces lo mein noodles

4 tablespoons canola oil

2 pound peeled and deveined medium shrimp

1/2 pound snow peas, trimmed

2 cups chopped broccoli florets

1 bunch asparagus, cut into 1 inch pieces

(sliced mushrooms, grated carrots and anything else in your veggie bin. You decide what to throw in.)

4 green onions, thinly sliced

4 cloves garlic, chopped

kosher salt

1/2 cup oyster sauce (found in the Asian aisle of most supermarkets)

4 tablespoons rice vinegar

2 tablespoon soy sauce

crushed red pepper, for serving

Directions

Cook the noodles according to the package directions.

Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, veggies, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes.

Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and green onions. *recipe adapted from Real Simple.