Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 3 cloves minced garlic
  • 1 tsp cornstarch
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • 1/4 tsp cracked black pepper
  • 12 oz fresh lo mein noodles
  • 2 cups shredded cabbage
  • 1 cup sliced carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 3 scallions, cut into 2-inch pieces
  • 1 tbsp avocado oil

Instructions:

  1. Boil the noodles according to package instructions until just under-done (al dente). Drain and set aside. In a small bowl, whisk together all sauce ingredients (soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch) until the cornstarch is completely dissolved.
  2. Heat 1 tbsp of avocado oil in the wok over medium-high heat until shimmering. Add the shrimp in a single layer; sear for 1-2 minutes per side until they turn an opaque pink and curl into a 'C' shape. Remove shrimp immediately to a plate.
  3. Add another 1 tbsp of oil to the same pan. Toss in the carrots and bell peppers, stir-frying for 2-3 minutes. Add the shredded cabbage and scallions, cooking for another 2 minutes until the vegetables are bright but still hold a crisp snap.
  4. Pour the sauce mixture over the vegetables and stir constantly for 1 minute until the liquid bubbles and thickens into a glossy glaze. Fold in the cooked noodles and seared shrimp. Toss gently for 60 seconds until every strand is coated.