Chinese take-out often contains more fat and spice than most people with reflux can tolerate. Instead of ordering out, try making this Asian-inspired dish at home.
Shrimp Lo Mein
16 large peeled shrimp
8 oz. gluten-free spaghetti
1/4 cup broth (veggie or chicken will work)
2 Tbs. gluten-free soy sauce
1 Tbs. honey
2 Tbs. olive oil
1/2 cup trimmed snow peas
1/2 cup thinly sliced red bell pepper
1 cup bean sprouts
2 cloves garlic, minced (if tolerated)
1 Tbs. minced fresh ginger
2 Tbs. sesame seeds
Cook the spaghetti according to the package’s directions. Drain and rinse under cold water and set aside. Combine the broth, soy sauce and honey in a medium bowl. Stir and set aside.
Heat olive oil in a large skillet over medium heat. Add the snow peas, bell pepper, bean sprouts, garlic, ginger and shrimp. SautÃ© for two minutes or until the shrimp are pink. Add the broth mixture to the skillet and simmer the ingredients about three minutes or until heated through. Add the pasta and toss to combine. Transfer to a serving bowl and sprinkle with sesame seeds. Enjoy.