Ingredients

• ½ red bell pepper, sliced thin

• ½ orange bell pepper, sliced thin

• ½ green cabbage head, thinly sliced and shredded

• 1 bunch fresh scallions, thinly sliced

• 1 tablespoon vegetable oil

• 1 pound shrimp, peeled and deveined

• 1 tablespoon minced garlic

• 1 14-ounce can baby corn

• 1 pound lo mein noodles

Lo mein sauce

• 4 tablespoons hoisin sauce

• 6 tablespoons soy sauce

• ½ cup water

• 2 tablespoons brown sugar

• 2 teaspoons sesame oil

Steps

1. Stir together 4 tablespoons hoisin sauce, 6 tablespoons soy sauce, ½ cup water, 2 tablespoons brown sugar, and 2 teaspoons sesame oil to make the lo mein sauce and set aside

2. Pour a tablespoon of vegetable oil into a wok or saute pan

3. Turn the stove on medium heat to heat the oil and spread it around the pan

4. Add 1 pound of peeled and deveined shrimp to the pan and spread the shrimp so they are in an even layer 

5. Cook the shrimp for 2 minutes per side and then remove the shrimp and set them aside

6. Add all the shredded cabbage and the sliced bell pepper to the same pan and toss as they saute together over medium heat

7. When the vegetables have softened, add 1 tablespoon of minced garlic and stir to combine

8. Add in a 14-ounce drained can of baby corn and toss with the vegetables to just combine

9. On the side, bring a large pot of water to a boil and cook 1 pound of lo mein noodles according to the packaging directions

10. Add the cooked drained noodles to the sauteed vegetables in the wok 

11. Pour about half the prepared lo mein sauce all over the top and add in all the shrimp 

12. Working with the stove on low heat, toss the shrimp with the noodles, cabbage, peppers, and sauce until everything is evenly distributed

    1. This may take some time as the noodles are very long

13. Sprinkle the chopped scallions on top of the noodles and toss once more to combine

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