Noodles with shrimps and cabbage

In this version of the traditional Chinese dish "lo mein" (fried noodles with meat and vegetables), thinly sliced ​​cabbage follows the shape of long pasta. Cabbage does not take long to cook and retains its “fragility”.

Ingredients

• Pasta (linguini or spaghetti) - 220 g
• Salt and ground pepper
• Soy sauce - ¼ glass
• Rice vinegar - ¼ glass
• Fresh ginger, grated - 2 tsp.
• Sugar - ½ tsp.
• Red pepper - ½ tsp.
• Vegetable oil - 1 tbsp. l.
• Peeled shrimps - 450 g
• Chopped garlic - 2 cloves
• White cabbage, thinly sliced ​​- 1 head of cabbage (about 900 g)
• Cilantro leaves - ¼ cup

Directions

1. Boil the pasta in salted water until al dente (slightly hard). Throw in a colander and transfer back to the pot. Combine soy sauce, vinegar, ginger, sugar, and red pepper.
2. While the pasta is boiling, heat the oil in a skillet. Put the shrimps, half the garlic in the pan, add salt and pepper. Cook over medium heat, stirring occasionally, for 2-3 minutes. Transfer the shrimp to a plate.
3. Put the cabbage, the remaining garlic in a frying pan, pour in ½ cup of water. Cook, stirring occasionally, for about 6-7 minutes to soften the cabbage a little. Add kale, spiced soy sauce, and shrimp to a pot of noodles. Stir and serve, garnish with cilantro leaves. Bon Appetit!