WHY IT’S LIGHT Cut strips of sliced cabbage to resemble long, thin noodles and you can reduce the amount of real noodles by half. Cooked briefly, the cabbage wilts slightly but retains some of its characteristic crunch. Linguine stands in for the usual wheat-flour noodles (called lo mein) in this version of the Chinese take-out favorite, but you can use Asian noodles if you have them.

　　

Ingredients

serves 4

　　Coarse salt and ground pepper

　　8 ounces linguine or Asian noodles

　　1/4 cup soy sauce

　　1/4 cup rice vinegar (unseasoned)

　　2 teaspoons grated peeled fresh ginger

　　1/2 teaspoon sugar

　　1/2 teaspoon red-pepper flakes

　　1 tablespoon vegetable oil, such as safflower

　　1 pound large shrimp, peeled and deveined

　　2 garlic cloves, minced

　　1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced

　　1/2 cup water

　　1/4 cup fresh cilantro, for serving (optional)

　　

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and return to pot.

　　

Step 2

While pasta is cooking, combine soy sauce, vinegar, ginger, sugar, and red-pepper flakes in a small bowl. Heat oil in a large skillet over medium. Add shrimp and half the garlic; season with salt and pepper. Cook, tossing frequently, until shrimp are opaque throughout, 2 to 3 minutes. Transfer to a plate.

　　

Step 3

In the same skillet, combine cabbage, remaining garlic, and the water. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. Transfer to pot with pasta. Add soy sauce mixture and shrimp; toss to combine. Serve immediately, garnished with cilantro if desired.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 425

　　

Step 6

Fat: 6.5g (1g Saturated Fat)

　　

Step 7

Protein: 34.6g

　　

Step 8

Carbohydrates: 58.6g

　　

Step 9

Fiber: 6.4g

　　Everyday Food: Light