Ingredients

• 1 tbsp of vegetable oil/ olive oil
• 500 gms of peeled and deveined shrimp
• 2 cups chow Mein noodles/ regular egg noodles(250 gms), cooked
• ¼ cup of sliced green onion tops (only the dark green part)
• ½ cup thinly sliced onion
• ½ cup thinly sliced all 3 color bell peppers
• ¼ cup thinly sliced celery
• 1 cup shredded cabbage
• ¼ cup of soy sauce
• 1 tsp of honey
• 2 tsp minced fresh ginger
• 1 tsp minced fresh garlic
• 2 tsp of toasted sesame oil
• Salt and pepper to taste
  

Process

• Heat half of the oil in a wok over high heat. Add the white onion and cook for 3 minutes or until onion has started to brown and soften.
• Add the bell peppers and celery, cook for 3-4 minutes until vegetables have started to soften. Add the cabbage along with 2 tbsp of water. Cook, stirring constantly, until cabbage is wilted and cooked through, about 2-3 minutes. Season the vegetables with salt and pepper to taste.
• Remove the vegetables from the pan and plate onto a plate.
• Heat up the remaining oil in the pan and add the shrimp. Season the shrimp with salt and pepper to taste. Cook for 2-3 minutes per side or until pink and opaque.
• Add the vegetables back into the pan with the shrimp.
• Add the chow meinnoodles to the pan with the shrimp and vegetables.
• In a small bowl mix together the soy sauce, honey, ginger, garlic and sesame oil.
• Pour the sauce over the noodle mixture, tossing to coat evenly. Cook for 1-2 minutes more.
• Serve immediately.