Shrimp and Vegetable Lo Mein (gluten-free)

Slowly simmer three millet-brown rice ramen noodle 'cakes,' separating them as much as possible since they tend to stick together if you don't stir while cooking. I cooked them in fresh boiling water with a little lobster flavor Better Than Bouillon. Don't overcook this.

Drain and put in a big baking dish while still hot. Mix them with the snipped green onion tops and 4oz. frozen peas. Add some toasted sesame oil to keep the noodles from sticking together.

4oz. thin sliced carrots
2 mini peppers
3 baby bok chop
~ use the chopped, crunchy white parts now - thin slice the green tops to add later
2 big garlic cloves
~ crushed and chopped

Sauté-stir-fry these in some toasted sesame oil for a few minutes then add:

8oz. thawed Argentinian shrimp
~ cut each one in a 2-3 pieces
4 green onions
~ the white part
the green leaves from the bok choy
1 can water chestnuts, drained and chopped

Cover and turn off the heat while making the sauce.

3/4c peanut or mixed nut butter
1/3c sweet chili sauce
1/3c mushroom soy sauce
2-3T finely chopped candied ginger

Stir these together in a small glass bowl. Heat 20 seconds in the microwave. Check the flavors. I added a little garlic salt and black pepper

Gently stir the vegetables into the noodles, add the sauce and fold together until everything's combined and coated with the sauce.

Heat this until steamy in the microwave. . .Lin