Hot and Sour Shrimp Lo Mein

I'm pretty confident taking Landon out in public now at six months. I'd say around three months I got comfortable going just about everywhere with him alone, and now at six months it's old news. Everywhere except the food store that is. His infant seat takes up too much room in the basket, and I don't feel comfortable hooking it to the top, so instead I either wear him in a carrier or take him in a stroller and throw a few groceries into a reusable bag, then checkout and put them back in the bag. It's an experience- and I can't do a full shopping this way, so it's not ideal. One time we were at the food store and all of a sudden he started giving me the cues that he had had enough and I needed to wrap it up. Being the kind and considerate shopper that I am I decided to wrap it up. Well, I ended up leaving that day with some random stuff. I was desperate- I grabbed things off the shelf I didn't need. I figured I'd "make it work" so I rushed out. I then went home, unpacked my bag, and thought "HUH? Why did I buy this?!" One of the random items I bought was Chinese noodles. Not weird, just not something I typically cook with and since I didn't have a recipe in mind I now had to find something to make with it. A little Google search and this recipe entered my life.

John and I both enjoyed this meal. For starters it's really visually appealing. The taste is nice- not at all like the traditional lo mein you get out, more like a sweet version. I didn't find it to be hot or sour, but slightly sweet. Either way it was tasty and definitely a nice change to our dinner routine. Best of all it didn't have that extremely greasy consistency that lo mein sometimes has. Nice and healthy- a perfect meal!

Source: Adapted from Shrimprecipes.org

Ingredients:
1/2 pound medium shrimp, peeled and deveined
1/2 pound Chinese egg noodles
6 ounces snow peas, steamed
1/2 cup shredded carrots
1 bell pepper, sliced
2 tbsp vegetable oil
1/2 tsp ground ginger

Sauce:
3/4 cup chicken broth
2 tbsp red wine vinegar
2 tbsp ketchup
1 tbsp granulated sugar
2 tbsp light soy sauce
1 tbsp corn starch (dissolved in 1/4 cup cold water)

Directions:
1-In a small bowl mix together the sauce ingredients, set aside.
2- In a large pot cook the noodles. Once done drain and keep warm.
3- Meanwhile, heat the oil in a large skillet or wok. Toss in the peas, carrots, and peppers. Stir fry for about 3 minutes. Push to the side and add the shrimp and ginger. Cook until pink on both sides and cooked through.
4- Remove the shrimp from the skillet. Add the noodles in and stir well over medium-high heat. Add the sauce, cooking until heated through and well coated. Add the shrimp back, tossing in the noodle/sauce mixture. Serve hot