Lobster and Shrimp Garlic Noodles

Amount Per Serving
Calories 716		Calories from Fat 180
% Daily Value*
Total Fat 20g		31%
	Saturated Fat 7g	35%
	Trans Fat 0g
Cholesterol 94mg		31%
Sodium 1031mg		43%
Total Carbohydrate 82g		27%
	Dietary Fiber 3g	12%
	Sugars 8g
Protein 32g		64%

Vitamin A 218%		Vitamin C 161%
Calcium 54%		Iron 23%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

This Chinese-style seafood lo mein is quick and adaptable to any vegetables or seafood to your taste.

For the Garlic Sauce:

1/4 cup canola oil

1/4 cup sesame oil

1/2 cup minced garlic

1/4 cup minced ginger

1/2 cup sambal oelek (Asian chile garlic paste)

1 cup unseasoned rice vinegar

1 cup mirin

2 cups soy sauce

1/4 cup dark soy sauce

2 cups water

1/2 cup hoisin sauce

1/4 cup slurry

For the Pasta:

1/3 cup canola or vegetable oil

1-1/2 pounds shitake mushrooms, julienned

3 pounds red bell pepper, julienned

8 ounces extra small shrimp (61/70), peeled, deveined

8 ounces small scallops (30/40)

1/2 cup minced garlic

1/2 cup ginger puree

3 pounds Barilla Linguine, cooked al dente

1 gallon prepared garlic sauce

1/2 cup slurry

4 1/2 pounds baby spinach leaves

3 pounds cooked lobster meat, coarsely chopped

2 pounds grated parmesan cheese, divided

24 cilantro sprigs

Instructions

For the garlic sauce:

Heat oils in large rondeau or wok over medium-high heat. Add garlic and ginger; cook 2-3 min. or until translucent. Stir in sambal; cook 30 sec. or until fragrant.
Stir in all remaining ingredients except slurry; bring mixture to a boil. Continue cooking 5 min. stirring occasionally.
Add slurry; mix constantly 2-3 min. or until mixture is glossy and thickened. Cool.

For the pasta:

Heat canola oil in large wok over medium-high heat. Add mushrooms and peppers; cook 3-4 min. or until peppers are crisp-tender.
Add shrimp, scallops, garlic and ginger. Cook 3-4 min. or until shrimp starts to turn pink.

Meanwhile, blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to wok with garlic sauce; toss to coat.

Add lobster meat, spinach and 1-1/2 pounds cheese; toss gently until spinach is wilted and combined.

Sprinkle each serving with remaining parmesan cheese and cilantro sprig.