Quick Shrimp Lo Mein

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.

Mix water soy sauce cornstarch oyster sauce and ground ginger into a sauce a small bowl.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.

Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper celery broccoli snap peas onion cabbage and garlic in oil until slightly tender about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually bring to a simmer and cook until slightly thickened 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.