|12 ounces dried Lo Mein noodles||1/2 medium yellow onion, thinly sliced|
|2 cups peeled and deveined 16-20 shrimp||1 1/2 cups cups edamame, frozen out of the shell, defrosted (rinse under cold water for 3 minutes)|
|Salt||1 red bell pepper, seeded, sliced thin|
|1 teaspoon sesame oil||1 1/2 cups oyster sauce|
|2 tablespoons peanut oil or vegetable oil||4 stalks green onion, including whites, chopped|
|1 head Napa cabbage, shredded|
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. They should still be somewhat flexible, and not completely seized. 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, stir and let cook until 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 green onions.
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