Shrimp And Cabbage Lo Mein Food

SHRIMP AND CABBAGE LO MEIN

Steps:

• 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.

SHRIMP LO MEIN

Steps:

• Combine first 5 ingredients and set aside for 10 minutes.
• In skillet or wok, heat 1 tsp oil over high heat.
• Drain shrimp, reserving soy mixture.
• Cook shrimp until pink, 2-3 minutes.
• Remove from skillet.
• Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
• Add to shrimp.
• Cook cabbage in skillet with remaining oil 1 minute.
• Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
• Cook until thickened, 1 minute.
• Remove from heat and mix in scallion and fettucini.

SHRIMP AND CABBAGE STIR-FRY

Steps:

• Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
• Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
• Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

SHRIMP LO MEIN

Steps:

• For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
• For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
• In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

THAI SHRIMP AND CABBAGE

Steps:

• In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

THAI SHRIMP AND CABBAGE STIR-FRY (LOW CARB)

Steps:

• Heat 3 tsp of oil in a skillet or a stir fry pan.
• Add cabbage and stir fry cabbage for about 2 minutes or until tender.
• Remove cabbage and keep warmed; sprinkle with salt and pepper, to taste.
• In the same pan, add 3 tsp of oil and stir fry onions and garlic until tender.
• Add the shrimp, water and soy sauce; cook until shrimp turns pink.
• Sprinkle with cilantro and red pepper flakes, stir.
• Serve shrimp mixture over cabbage.

SHRIMP LO MEIN WITH BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
• Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

SHRIMP AND CABBAGE LO MEIN

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and return to pot.
• While pasta is cooking, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes in a small bowl. 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.
• In the same skillet, combine cabbage, remaining garlic, and the water. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. Transfer to pot with pasta. Add soy sauce mixture and shrimp; toss to combine. Serve immediately, garnished with cilantro if desired.
• nutrition information
• (Per Serving)
• Calories: 425
• Fat: 6.5g (1g Saturated Fat)
• Protein: 34.6g
• Carbohydrates: 58.6g
• Fiber: 6.4g

BEEF AND SHRIMP LO MEIN

Steps:

• Season beef and shrimp with salt and white pepper lightly.
• In a heavy saute pan or pot, pour in oil and heat up very hot. Put in shrimp and beef - saute one minute.
• Add carrots, onions, garlic, and water chestnuts. Continue to saute for 2 minutes, then add Teriyaki sauce and mix.
• Sprinkle sifted cornstarch and stir on lower to medium heat.
• Add broth and sesame oil and let thicken.
• Add green beans, bell peppers, and lemon juice. Mix well.
• Finish with green onions and parsley.
• Pour over Lo Mein noodles and finish with toasted sesame seeds.

SHRIMP LO MEIN

Steps:

• Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
• For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
• Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat wok over medium-high heat. Stir-fry garlic, celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
• Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
• Stir prepared sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or pasta, green onions and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Garnish with cilantro and serve immediately.

SHRIMP LO MEIN

Steps:

• For the noodles:.
• In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• For the sauce:.
• Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
• For the lo mein:.
• Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
• In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

ONE-POT SHRIMP LO MEIN RECIPE BY TASTY

Steps:

• Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside.
• Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside.
• Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it's golden and fragrant.
• Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft.
• Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink.
• Toss in the cooked spaghetti and mix evenly.
• Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce.
• Sprinkle green onions on top and serve while hot.