Shrimp and Cabbage Lo Mein (Adapted from Everyday Food) 1/4 cup soy sauce 1/4 cup rice vinegar 2 teaspoons grated fresh ginger 1/2 teaspoon granulated sugar 1/2 teaspoon crushed red pepper 8 ounces dry linguine salt and fresh ground black pepper 1 tablespoon canola oil 1 pound large shrimp, peeled and deveined 2 garlic cloves, minced and divided 1 head Napa cabbage, halved, cored, and thinly sliced 1/2 cup water 1/4 cup chopped fresh cilantro Bring a large pot of salted water to a boil. In a small bowl, whisk together soy sauce, vinegar, ginger, sugar and crushed red pepper. Add linguine to the boiling water and cook according to package directions. Drain, place back into the pot and set aside. While waiting on the pasta, heat oil in a large skillet over medium. Add shrimp and half the garlic - season to taste with salt and pepper. Cook until shrimp are opaque throughout, about 2 to 3 minutes. Scoop the mixture out onto a plate and set aside. Add cabbage, remaining garlic and 1/2 cup water in skillet. Cook until cabbage is crisp-tender, about 5 to 7 minutes. Place the cabbage, soy-sauce mixture and shrimp into the pot with the pasta and toss well to combine. Serve each portion with a sprinkling of the chopped cilantro. Makes 4 servings. Just found the recipe? Click here to see where we talked about it!
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