Quick Shrimp Lo Mein

1 (8 ounce) package angel hair pasta

1 teaspoon sesame oil

¾ cup water

¼ cup soy sauce

2 tablespoons cornstarch

1 tablespoon oyster sauce

½ teaspoon ground ginger

1 tablespoon vegetable oil

1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces

1 tablespoon vegetable oil

¾ cup sliced green bell pepper

¾ cup chopped celery

¾ cup broccoli florets

¾ cup snap peas

½ cup onion slices

½ cup shredded cabbage

1 clove garlic, minced

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.