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Shrimp and Cabbage Lo Mein

Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 8 ounces linguine
  • Coarse salt and ground pepper
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 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 (2 pounds), halved, cored, and thinly sliced
  • 1/4 cup fresh cilantro leaves, for serving (optional)


  1. Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes; set mixture aside.

  2. While pasta is cooking, heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate (reserve skillet).

  3. Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.

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