Shrimp and cabbage lo mein

8 ounces linguine

coarse salt and ground pepper

1/4 soy sauce

1/4 rice vinegar

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

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

Directions:

1) Cook linguine in a large pot of boiling salted water until al dente. Drain, return to pot, and set aside. In a small bowl, combine soy sauce, vinegar, ginger, sugar, and red pepper flakes; set mixture aside.

2) While pasta is cooking, heat oil in 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 (reserve skillet).

3) Place cabbage, remaining garlic, and 1/2 cup water in skillet. Cook, stirring occasionally, until cabbage is crisp-tender, 6 to 7 minutes. To pot with linguine, add cabbage, soy-sauce mixture, and shrimp; toss to combine. Serve, garnished with cilantro, if desired.