Ingredients:
10 oz. Shrimp (deveined and tails removed)
1/2 lb. cooked lo mein noodles
1 lime
2 scallions
1/2 lb. green cabbage
3 oz. shishito peppers
1 clove garlic
1 Tbsp. peanut butter
2 Tbsp. soy sauce (more or less to taste)
1 Tbsp. yellow curry paste (can substitute 1 tsp. curry powder)
Handful of chopped, roasted peanuts
Directions:
1. Cook lo mein noodles as per package directions. Drain and set aside.
2. Meanwhile: Thinly slice or shred green cabbage leaves (discard any core).
3. Thinly slice scallions; separating white bottoms and hollow, green tops.
4. Zest lime to get 1 tsp. Then quarter the lime.
5. Cut off stems of shishito peppers and cut crosswise into 1/2 inch pieces.
6. In a bowl, add sliced cabbage, shishito peppers and sliced white bottoms of the scallions.
7. Peel and zest clove of garlic.
8. Sauce: In a bowl, mix peanut butter, soy sauce, juice of 2 lime wedges, 2 tbsp. water and curry paste (use less than full tbsp. if you prefer less heat).
9. In a separate bowl, add shrimp, lime zest, garlic paste and a drizzle of olive oil. Stir to combine.
10. Cook the vegetables. Heat 1 tbsp. olive oil in a large skillet or wok. When hot, add cabbage-pepper mixture. Season with salt and pepper. Cook, stirring occasionally for 3 – 4 minutes or until softened. Transfer to a bowl and wipe pan clean.
11. Shrimp: In the same pan, heat another tbsp. of oil. When hot add the shrimp. Cook stirring occasionally until cooked, 4 – 5 minutes.
12. In a large bowl, combine the noodles, vegetables, shrimp and sauce. Season to taste with salt and pepper.
13. Divide among two plates and top with chopped peanuts and scallions. Serve with remaining lime wedges.