Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tsp Cornstarch (or potato starch)
  • 1 tsp Light Soy Sauce (for marinade)
  • Pinch of White Pepper (for marinade)
  • 10 oz Dried Egg Noodles (thin or medium)
  • 3 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Rice Vinegar
  • 1 tsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil
  • 1/2 cup Chicken or Vegetable Stock
  • 1 tsp Cornstarch (for slurry)
  • 2 tsp Cold Water (for slurry)
  • 3 Tbsp Neutral High-Heat Oil (plus 1 Tbsp extra)
  • 3 cloves Garlic, minced
  • 1 Tbsp Ginger, minced
  • 1/2 medium Yellow Onion, sliced thinly
  • 2 stalks Celery, thinly sliced diagonally
  • 1 medium Carrot, julienned
  • 2 cups Green Cabbage, thinly shredded
  • 4 stalks Green Onions, cut into 1-inch pieces (whites and greens separated)

Instructions:

  1. Marinate Shrimp: Toss shrimp with cornstarch, 1 tsp light soy sauce, and white pepper. Set aside for 10 minutes.
  2. Cook Noodles: Boil noodles according to package directions until just al dente (one minute shy of done). Drain immediately, rinse briefly with cold water to stop cooking, and toss lightly with 1 tsp of oil to prevent sticking.
  3. Mix Sauce: Whisk together oyster sauce, 2 Tbsp light soy sauce, dark soy sauce, rice vinegar, sugar, and stock in a small bowl. Set the cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water) aside separately.
  4. Sear Shrimp: Heat 2 Tbsp of oil in a large wok or skillet over high heat until shimmering. Add shrimp in a single layer and sear quickly for 1–2 minutes per side until pink. Remove immediately and set aside.
  5. Aromatics: Add the remaining 1 Tbsp of oil to the wok. Add garlic, ginger, and the white parts of the green onions. Stir-fry rapidly for 30 seconds until fragrant.
  6. Vegetables: Add the onions, celery, and carrots. Stir-fry hard for 2 minutes. Toss in the shredded cabbage and stir-fry for another 1–2 minutes until vegetables are bright but still have bite.
  7. Sauce and Thicken: Give the pre-mixed sauce a quick stir and pour it over the vegetables. Bring to a simmer. Whisk the cornstarch slurry one more time and drizzle it into the simmering sauce while stirring continuously until it thickens slightly.
  8. Combine and Finish: Return the seared shrimp to the wok. Toss in the cooked noodles and the green parts of the scallions. Toss everything together vigorously for 1 minute to ensure the noodles are evenly coated and hot.
  9. Final Touch: Turn off the heat. Drizzle with the toasted sesame oil and give one final toss. Serve immediately.