Servings: 8 Yield: 8 cups Start to Finish 30 mins
- 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
Make It Make It:
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.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 268, Fat, total (g): 7, chol. (mg): 36, sat. fat (g): 1, carb. (g): 39, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 3, sugar (g): 3, pro. (g): 13, vit. A (IU): 777, vit. C (mg): 39, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 60, Cobalamin (Vit. B12) (µg): , sodium (mg): 735, Potassium (mg): 215, calcium (mg): 101, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.