Chef and restauranteur Antonia Lofaso of "Restaurant Startup" shares her crowd-pleasing Strawberry Shortcake recipe with Mom.me. As the executive chef and owner of two successful LA restaurants, Scopa Italian Roots in Venice and Black Market in Studio City, she is constantly finding the balance between TV production schedules, running and working in her two restaurants and raising her daughter Xea. To see more of Chef Antonia Lofaso in action, watch 'Restaurant Startup,' Tuesdays on CNBC and check out our exclusive interview here.
The Busy Mom's Tip: Chow Mein noodles can be substituted for the Lo Mein noodles, but rice noodles and udon noodles won't work for this recipe. They're harder noodles and will absorb too much of the liquid.
Recipe: Shrimp Lo Mein
Total Time: 30 minutes
1 12-ounce package dried Lo Mein noodles
1 teaspoon sesame oil
2 tablespoons peanut oil, or vegetable oil
2 cups peeled and deveined 16-20 shrimp, tail on or off, as preferred
½ head Napa cabbage, shredded
½ medium yellow onion, thinly sliced
1 ½ cups out of the shell edamame, defrosted
1 red bell pepper, seeded, sliced thin
1 ½ cups oyster sauce
4 stalks green onion, including whites, chopped
Cook the Lo Mein noodles according to the package directions. They'll only take 1 or 2 minutes. Drain the noodles and rinse with cold water. Season with 1 teaspoon sesame oil, and set aside. In a wok or 14-inch sauté pan, heat 2 tablespoons peanut oil on high. Add the shrimp and season with a dash of salt. Cook the shrimp for about 1 minute, until almost done. They should be partially pink, but still showing some of their grey color and should still be somewhat flexible. Transfer the shrimp to a bowl. Add the cabbage, onion, edamame, and red bell pepper to the pan. Add a dash of salt and sauté on high. As the vegetables develop color, keep stirring them until they're slightly browned. Reduce the heat to low. Add the shrimp and oyster sauce, and let it all warm through. After sauce is warm, add the noodles, and remove the pan from heat. Toss the noodles 3 or 4 times to coat. Garnish with green onions.