Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tbsp Neutral oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 tsp Cornstarch
  • 12 oz Fresh Chow Mein noodles
  • 2 cups Shredded green cabbage
  • 1 large Carrot, julienned into matchsticks
  • 1 bunch Green onions, cut into 2-inch segments
  • 1 cup Mung bean sprouts
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1.5 tbsp Oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp Toasted sesame oil
  • 1 tsp Sugar
  • 1/2 tsp White pepper

Instructions:

  1. Boil noodles for 1-2 minutes less than the package instructions. Drain and rinse with cold water immediately to stop the cooking process and remove excess starch.
  2. In a small bowl, whisk the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, toasted sesame oil, sugar, and white pepper until the sugar is dissolved.
  3. Pat the shrimp completely dry with paper towels. Toss with cornstarch to lightly coat. Heat neutral oil in a large wok or skillet over high heat until shimmering.
  4. Sear the shrimp in a single layer until pink and opaque (about 1-2 minutes). Remove shrimp from the pan and set aside.
  5. In the same pan, add the garlic, ginger, cabbage, and carrots. Stir-fry for 1 minute until slightly softened but still crisp.
  6. Add the par-boiled noodles, cooked shrimp, and prepared sauce to the wok. Toss vigorously over high heat for 1-2 minutes until the sauce coats everything evenly and noodles are heated through.
  7. Fold in the green onions and mung bean sprouts. Toss for 30 seconds more and serve immediately.