Shrimp Lo Mein

By Joelene

Ingredients

• 12 ounces dried lo mein noodles
• 1 teaspoon toasted sesame oil
• 2 tablespoons peanut or vegetable oil
• 1/2 pound medium shrimp in shells, peeled and deveined
• 5 cups shredded napa cabbage (about 1/2 of a medium head)
• 1 1/2 cups fresh or frozen shelled edamame (sweet soybeans)
• 1 red sweet pepper, cut into thin bite-size strips
• 1/2 of a medium yellow onion, thinly sliced
• 1/2 cup oyster sauce
• 4 green onions, thinly sliced

Preparation

Step 1

1. Cook lo mein noodles according to package directions. Drain and rinse with cold water. Return to pan; toss with sesame oil and set aside.

2. In a wok or large skillet heat peanut oil over medium-high heat. Add the shrimp. Cook and stir until shrimp just turn opaque. Remove from wok or skillet to a bowl.

3. Add the cabbage, edamame, sweet pepper, and onion to wok or skillet. Cook and stir about 3 minutes or until tender. Add shrimp and oyster sauce to vegetable mixture; heat through. Add shrimp mixture to noodles and toss to coat. Heat through. Garnish each serving with green onions.