This is a wonderful lo mein recipe. The sauce is superb. I used a skillet rather than a wok. I omitted the celery and cabbage and added in water chestnuts for a nice crunch with the pea pods (personal preference). This worked perfectly with linguini. You could change up the veggies to what's on hand or your preference. As sesame oil is very strong, I used just a little combined with vegetable oil. I chose not to use the cilantro as I associate that with Mexican food and just couldn't see it in an Asian dish. Since I made just 2 servings, I heated the sesame and vegetable oil, added all the veggies, then the shrimp. I then created a center opening, mixed in the sauce (which thickened quickly) and tossed in the linguini. Ready to serve and much enjoyed. Thanks for a keeper recipe.