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.
- 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)
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.
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).
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.