Shrimp
Servings 4 -6
Ingredients
- 2 tablespoon vegetable oil
- ½ onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoon fresh ginger finely chopped
- 8 oz. Thin Spaghetti
- 2 cups shredded cabbage (1 bag)
- 1 red bell pepper thinly sliced lengthwise
- ¼ lb. shiitake mushrooms stems discarded and caps thinly sliced
- ⅓ lb. snowpeas trimmed and Julianne sliced
- ½ cup matchstick carrots
- ¼ cup plus 2 tablespoon soy sauce
- 3 tablespoon dry sherry
- 1 tablespoon toasted sesame oil
- 1 lb. shrimp peeled, deveined, and chopped
Instructions
- Bring a large pot of water to a boil.
- Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
- In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.