Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 2 cups shredded cabbage
  • 1 cup sliced carrots
  • 1 cup sliced red bell pepper
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 stalks green onions, chopped
  • 12 oz lo mein noodles
  • 2 tbsp vegetable oil
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tsp cornstarch

Instructions:

  1. Boil the lo mein noodles according to package instructions, then drain and set aside.
  2. In a bowl, toss the shrimp with 1 tbsp soy sauce, toasted sesame oil, and white pepper. Let sit while you prepare the rest of the ingredients.
  3. In a small bowl, whisk together the low-sodium chicken broth, 3 tbsp soy sauce, oyster sauce, honey, and cornstarch until the cornstarch is fully dissolved.
  4. Prepare all vegetables and mince the garlic and ginger.
  5. Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated shrimp in a single layer and sear for 1-2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  6. Add the remaining 1 tbsp of vegetable oil to the same pan. Toss in the carrots, bell peppers, and cabbage. Stir-fry for 3-4 minutes until bright and slightly tender.
  7. Stir in the minced garlic, grated ginger, and the white parts of the chopped green onions, cooking for about 30 seconds until fragrant.
  8. Return the seared shrimp and cooked noodles to the wok. Pour the whisked sauce over the mixture.
  9. Toss constantly for 2 minutes until the sauce thickens into a glossy glaze that coats the noodles and shrimp.
  10. Remove from heat and stir in the green onion tops before serving.