Ingredients:

  • 1 lb (450g) Large Shrimp, peeled & deveined
  • 1 Tbsp Cornstarch (Cornflour)
  • 1 tsp Light Soy Sauce (for marinade)
  • 1/4 cup (85g) Honey
  • 4 large cloves Garlic, minced
  • 3 Tbsp Low Sodium Soy Sauce (for sauce)
  • 1 Tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 2 Tbsp Water (or chicken stock)
  • 1/4 tsp Red Pepper Flakes (Optional)
  • 10 oz (280g) Dried Chow Mein Noodles
  • 2 Tbsp Neutral Oil (e.g., Vegetable)
  • 1 tsp Freshly Grated Ginger
  • 1 medium Yellow Onion, thinly sliced
  • 1 medium Bell Pepper (any colour), thinly sliced
  • 1 medium Carrot, julienned
  • 3 stalks Green Onions (Scallions), sliced
  • Optional: 1 cup shredded Bok Choy or Napa Cabbage

Instructions:

  1. Marinate the Shrimp: In a medium bowl, toss the prepared shrimp with cornstarch and 1 tsp of light soy sauce. Set aside for 15 minutes.
  2. Prepare the Sauce: Whisk together all Honey-Garlic Sauce ingredients (Honey, minced garlic, soy sauce, vinegar, sesame oil, water, chili flakes) in a small bowl. Set aside.
  3. Cook the Noodles: Boil the chow mein noodles according to package directions until just al dente. Drain immediately, rinse quickly with cold water to stop cooking, and toss lightly with a few drops of neutral oil to prevent sticking. Set aside.
  4. Sear the Shrimp: Heat 1 Tbsp of neutral oil in the wok over medium-high heat until shimmering. Add the marinated shrimp in a single layer (work in batches if necessary). Cook for 1–2 minutes per side until pink and lightly golden. Remove shrimp from the wok and set aside.
  5. Sauté the Aromatics & Veg: Add the remaining 1 Tbsp of oil to the hot wok. Add the grated ginger and sliced onion. Sauté for 1 minute until fragrant. Add the sliced bell pepper, carrots, and optional cabbage. Stir-fry briskly for 3–4 minutes until the vegetables are tender-crisp.
  6. Combine and Glaze: Push the vegetables to one side of the wok. Pour the prepared Honey-Garlic Sauce directly into the empty space. Let it bubble vigorously for about 30 seconds until it starts to visibly thicken.
  7. Toss Everything Together: Add the pre-cooked noodles and the seared shrimp back into the wok. Toss quickly and thoroughly to coat everything evenly with the bubbling, sticky glaze. Cook for just 1–2 minutes until the noodles are heated through and the sauce has adhered beautifully.
  8. Finish and Serve: Remove from heat. Stir in half of the sliced green onions. Transfer immediately to serving bowls and garnish with the remaining green onions.