After a little effort in the prep department, the rest of this dish actually came together pretty quickly. While we waited for the water to come to a boil, we whisked together a zesty dressing composed of soy sauce, rice vinegar, fresh ginger, sugar and crushed red pepper. As soon as long, thin "little tongues" of pasta (linguine) were added to the well-salted boiling water, shrimp and a clove of garlic are added to a hot skillet laced with canola oil. Just a couple minutes later, the shrimp have transformed from their dull grey color to an opaque and vibrant pink glow. To save on dishes, the shrimp are transferred to a plate, while a hearty dose of thinly sliced Napa cabbage and another clove of garlic are placed in the same skillet. With just a little water added to help cook the cabbage, the cabbage is tossed around until it softens just enough, yet remains bright and crisp.
The al dente pasta is drenched in the tangy soy-ginger dressing and tossed with the cabbage and cooked shrimp. Slicing the cabbage into thin strips not only helps it cook evenly, it also makes it easier to eat by mimicking the shape of the pasta. While it was quite light and refreshing warm, I have a feeling it will be just as tasty tomorrow without the need for reheating during lunch tomorrow!
Shrimp and Cabbage Lo Mein