2 cups peeled and deveined 16 to 20 shrimp, tail on or off, as preferred
1/2 head Napa cabbage, shredded
1/2 medium yellow onion, thinly sliced
1 1/2 cups out of the shell edamame, defrosted
1 -- red bell pepper, seeded, sliced thin
1 dash salt
1 1/2 cups oyster sauce
4 -- scallions, including whites, chopped
Cook the Lo Mein noodles according to the package directions. They’ll only take 1 or 2 minutes. Drain the noodles and rinse with cold water. Season with 1 teaspoon sesame oil, and set aside.
In a wok or 14-inch sauté pan, heat 2 tablespoons peanut oil on high. Add the shrimp and season with a dash of salt.
Cook the shrimp for about 1 minute, until almost done. They should be partially pink, but still showing some of their grey color and should still be somewhat flexible. Transfer the shrimp to a bowl.
Add the cabbage, onion, edamame, and red bell pepper to the pan. Add a dash of salt and sauté on high. As the vegetables develop color, keep stirring them until they’re slightly browned.
Reduce the heat to low. Add the shrimp and oyster sauce, and let it all warm through.
After sauce is warm, add the noodles, and remove the pan from heat. Toss the noodles 3 or 4 times to coat.
Garnish with scallions.
THE BUSY MOM’S TIP: Chow Mein noodles can be substituted for the Lo Mein noodles, but rice noodles and udon noodles won’t work for this recipe. They’re harder noodles and will absorb too much of the liquid.
Reprinted with permission from Antonia Lofaso's The Busy Mom's Cookbook: 100 Quick, Delicious, Home-Cooked Meals (The Penguin Group, 2012).