Dragon Shrimp Lo Mein

My choice of dinner last evening was the 5 point, 240 calorie Dragon Shrimp Lo Mein- a new item and part of the Bistro Selections. Smart Ones says, "Savor a classic Asian Recipe- tender shrimp tossed with Asian Noodles, matchstick carrots, and crisp sugar snap peas- all tossed in a mild soy-garlic sauce." Upon microwaving the meal, the whole downstairs of my condo was filled with the pleasant smell of garlic, spices, and soy. Even after finishing the meal, the scent lingered and had a way of bringing a calmness to the room. After microwaving the meal I started my ritual of counting shrimp. This time I was pleasantly surprised by two things, there were five shrimp pictured, and I got nine. I guess my deficit from yesterday was made up. Also, I noticed that prior to cooking, the shrimp were raw frozen, which is an ingenious idea as opposed to precooked shrimp in an effort to keep them from overcooking in the microwave. The idea pays off and the results comes in the form of tender shrimp with just the right amount of bite.

A good contrast to the shrimp are crunchy and moist water chestnuts. Those, paired with the al dente carrots and sugar snap peas (a very good value item, I believe) made up the medley of vegetables. I do have a sneaking suspicion that I could have cooked the meal one minute less and had slightly crispier vegetables, but then again, I like mine on the raw side. The accompanying pasta and sauce were a little lack luster in my experience last evening. The classical appearance of the yellowish noodles and brown sauce that you'll recall from your boxed take out is absent and somewhat reminds you that you are eating a healthier version of lo mein. The sauce is very light and has a clean finish, but is not very boisterous (again, because it is made to be healthy) and may leave some patrons yearning for a more full salty and savory flavor that they're familiar with.

However, my biggest gripe was the noodles. A larger diameter of traditional pasta- which is an acceptable substitute- was used for Lo Mein noodles. And while the size is right, the taste and bite just aren't comparable because of the method of preparation. Traditional Lo Mein will soak up the sauce better because, like typical pastas, they can be cooked to al dente. However the Lo Mein noodles are more often cooked until they are a little underdone (by the standards of a typical American palate) in the boiling water, then are finished in a wok of hot sauce and the accompanying items where the noodles will continue to cook until tender and even absorb some of the flavor of the sauce. In comparison, the American method of cooking pasta is to boil it until limp and then toss with sauce without any additional cooking. I do think that if the pasta were a little under done from the plant where it is produced and then cooked in the microwave, it'd have a more believable, classical texture verses the bite one would come to expect from a typical Italian meal.

Overall, the lightness and balance of the meal earns it a 4/5 and while I'd likely not purchase again, I think that it is a comparable dish that many consumers will enjoy.