Quick and Easy Shrimp Lo Mein

Bring a large pot of water to a boil.

Add the salt to the water, return the water to a boil and cook the lo mein noodles according to package directions. Drain and set aside.

In a small bowl, combine the reduced-sodium chicken broth, low-sodium soy sauce, cornstarch, sugar, sesame oil, and freshly ground black pepper. Mix well and set aside.

In a large skillet or wok over high heat, heat 1 tablespoon of the vegetable oil. Add the shrimp and sauté until almost fully cooked, about 2 minutes. Transfer them to a plate and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet, along with the minced garlic, small broccoli florets, thinly sliced carrots, and thinly sliced red bell pepper. Sauté for 4-5 minutes until the vegetables start to soften.

Return the shrimp to the skillet along with the drained lo mein noodles and sauce. Toss with tongs over high heat until the noodles absorb some of the sauce, everything is well mixed, and the sauce is slightly thickened, about 2-3 minutes. Serve immediately.