Shrimp and Cabbage Lo Mein

Name: Shrimp and Cabbage Lo Mein
Yield: serves 4
Ingredients: Coarse salt and ground pepper; 8 ounces linguine or Asian noodles; 1/4 cup soy sauce; 1/4 cup rice vinegar (unseasoned); 2 teaspoons grated peeled fresh ginger; 1/2 teaspoon sugar; 1/2 teaspoon red-pepper flakes; 1 tablespoon vegetable oil, such as safflower; 1 pound large shrimp, peeled and deveined; 2 garlic cloves, minced; 1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced; 1/2 cup water; 1/4 cup fresh cilantro, for serving (optional)

December 22, 2011

WHY IT’S LIGHT Cut strips of sliced cabbage to resemble long, thin noodles and you can reduce the amount of real noodles by half. Cooked briefly, the cabbage wilts slightly but retains some of its characteristic crunch. Linguine stands in for the usual wheat-flour noodles (called lo mein) in this version of the Chinese take-out favorite, but you can use Asian noodles if you have them.

Recipe notes

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